Elote!!!

Finally! Finally! I've had elote! I've seen it for years on TV and finally I took the opportunity to dig into this Mexican treat. The wonderful thing about Chicago is the abundance of cuisines from around the world available all around the city. I happen to live in a Latin neighborhood that features street vendors who sell helado de coco, fresh mango slices, and elote. For those of you who don't know what elote is, it is a dish composed corn on the cob, mayonnaise, butter, parmesan cheese, lime juice and chili powder. The mayo and butter act like glue to hold the parmesan cheese and chili powder as well as giving the dish a nice richness and flavor. The version I had was served in a cup. The street vendor cut the kernels from the cob and put them in a cup and put all of the accoutrements on top. I had the pleasure of stirring all of the goodness together. The sweetness of the corn, the richness of the mayo, the creamy butter, the salty parmesan cheese, the tangy lime juice and spicy chili powder all come together to create a party in my mouth. Try it for yourself.

Elote
Serves 2

2 Corn Cobs, salted, buttered and grilled
4 Tbl. of Mayonnaise
Juice of 1 Lime
2 Tbl. of Parmesan Cheese
1 tsp. of Chili Powder

- Squeeze lime juice over corn cob
- Spread mayo over entire corn cob
- Sprinkle parmesan cheese over corn cob
- Sprinkle chili powder over corn cob and enjoy!