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Elote

Elote recipe from Bacanora




Thomas J. Story

 4 ears sweet corn, shucked
 2 cups Mexican crema
 ½ cup Valentina Salsa Picante
 juice of 4 limes
 sea salt, to taste
 1 cup grated cotija
 cayenne pepper or smoked paprika (optional)
1

Warm up a large pot of salted water over low heat. Add corn and cook, about 15 minutes. Remove and let drain.

2

On a wood-fired or charcoal grill, nestle corn directly into the coals and grill on all sides until it reaches the level of char you desire.

3

Remove from heat and allow to cool slightly.

4

Mix 1 cup crema, salsa, and the juice of 2 limes in a small bowl, plus salt to taste. In a second small bowl, mix remaining crema, lime juice, and salt to taste.

5

To serve, shave kernels off one side of the corn and set aside. Place the cob kernel-less side down on a plate. Sprinkle kernels over top, then drizzle the first crema, then the second. Sprinkle with the grated cotija and sea salt.