Having just returned from a spectacular 4-day trip to/from Napa Valley a lil’ over a week ago, I am still basking in the post vacation giddiness that comes with thinking back on the inside jokes that sprang from too much delicious wine or scrolling through the ton of captured Instagram pics.
Gorgeous wineries, invigorating hikes, exquisite meals, amazing shopping, relaxing spa-ing…you name it. We packed it all into this trip.
Yet with all the wonderful experiences amassed and the resulting sensory overload, one glorious memory rises above all others for me …. the corn on the cob at La Condesa. Yep, you read it right, corn.
Believe me, corn is not my typical response when asked about the favorite part of a trip, but this dish was so unequivocally amazing that it instantly silenced a festively loud crowd of 16 in unanimous reverence.
So what made this spicy yet sweet, flavorful and firm corn so darn special, you ask? It was Elote, a popular street food in Mexico that is frequently served in the home, too. Ever tried it? I had not.
This darn corn was such a big hit, we were still salivating several days later. So upon our return, and after some much needed rest and detoxing, a couple of us took on the challenge of recreating this now legendary yummy goodness still fresh in our minds as having rocked our universe.
Ingredients:
- 2 ears of corn, shucked
- 1 tablespoon melted butter
- 2 tablespoons mayonnaise
- ½ cup finely shredded cotija cheese
- 2 tablespoons finely chopped cabbage
- 2 teaspoons chili poweder
- 1 tablespoon fresh cilantro
Steps:
Preheat oven to 400 degrees
Baste corn with melted butter and roast in oven for 20 minutes
Remove the corn and brush it with a thin layer of mayonnaise
Mix the cotija cheese, cabbage, chili powder and cilantro
Dredge corn in mixture till fully covered, about ¼ inch thick
Serve, indulge & enjoy
In case you were wondering, YES, this attempt certainly did live up to hype! Yum!
It’s an easy side dish, sure to spice up your next Mexican night, themed gathering or cookout.
Comment below if you plan to or do make this recipe. Let us know how it turns out.
Enjoy!
This does look yummy! I love Mexican Cornbread too!
Ooooh, cornbread. Mary, do you have a favorite recipe you could share?
1 box JIFFY cornbreaad mix (as directed on box with the m ilk and egg)
1 extra egg
1 tbls. sugar
3-4 chilis ch. fine
1/4 gr. pepper ch. small
1/4 onion ch. small’
1/2 C grated cheddar cheese
3-4 sl. cooked bacon chopped
little more milk for right consistency if needed. DON”T whip, just stir to blend all.
Bake in greased cast iron skillet as directed on box – test with toothpick in middle till done. Yummy – also great cooked as mini muffins. Serve with butter stick.