Elote
Hubby and I are in love with a cute little taco place called Dorado. It’s just up the street and they have amazing fish tacos. During the summer months, they also have Elote as a side dish. We decided to give it a shot one day and instantly fell in love.
Elote is a Mexican style corn that is grilled and then smothered in cheeses and spices. If you haven’t had it before, you should definitely try it. When I saw that We Are Not Martha had made Elote at home, I knew I needed to make this. Since we don’t have a grill, I boiled the corn for a few minutes, then broiled it in the oven to get a beautiful char on the corn.
The cheese sauce that covers this corn is not diet friendly. But it sure is tasty. Hubby and I have been enjoying this with lovely fresh corn this summer.
One Year Ago: KFC Copycat Biscuits
Three Years Ago: Cookies N Cream Cupcakes and Peanut Butter Cupcakes
Elote
Yield: 2
Ingredients:
1.5 Tbsp mayo
1 Tbsp sour cream
1/4 tsp lime zest
1/4 tsp fresh lime juice
1/8 tsp cayenne pepper
1/8 tsp chili powder
pinch of salt
2 ears of corn
1/2 cup crumbled or grated Cotija cheese
Directions:
Mix together the sour cream, mayo, lime zest, lime juice, chili powder, cayenne, and salt. Cover the spread and store it in the fridge while the corn is cooking.
Grill the corn. If you do not have a grill, you can simply boil the corn. To char the corn, play under the broiler for 3-5 minutes per side until charred.
While your corn is cooking, use a cheese grater to grate the Cotija.
Once the corn is done, use the back of a spoon to rub the spread onto the hot corn.
Roll the corn in the grated cheese.
Once each ear of corn is rolled in the grated cheese, sprinkle another dash of chili powder or splash of lime juice!
Recipe as seen on We Are Not Martha
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This sounds like a tasty dip, and I love that it’s so colorful! I can definitely relate – I’m not into the Superbowl game this year (we recently moved, too, and I prefer college football), but I am ALL about the food!
beantownbaker — January 25th, 2013 @ 6:12 pm
Were you guys moving during the holidays? We moved into our apartment on 12/21. It was rough… Even when it’s teams that I like, it’s still mostly about the food 🙂
i do love football food, and i’ve been meaning to try my hand at collard greens 😉
We didn’t move as recently as you! We made our move in October…and I’m just starting to feel settled. It is rough… Of course, the kitchen was the first room put together!
Approximately how much collard greens do you need? Can you use canned? This sounds terrific…like a soul food dip!
beantownbaker — January 27th, 2013 @ 4:08 pm
Sorry about that. Missed a key ingredient in the recipe. I updated it now. I used a pound of fresh collard greens. I haven’t tried it with canned. Let me know how it goes if you do.
I’m so not into the Super Bowl this year either, but I can always get behind some football food. I’m still trying to decide what to make for next weekend. This dip sounds so good!
YUM! I’ve never seen collards in a dip before.
Hey love this recipe. it is actually my daughters FAVORITE MEAL! but i want to know how do i make this into a freezer meal? should i do anything differently? or just make as directed and put them from oven to freezer?