Elote Loco
By Melissa Pitts
Tis the season for corn and grilling! What better way to enjoy it than grilled smothered with mayo, chili and queso fresco— a roadside favorite throughout Mexico? Here’s my recipe for the classic Elote Loco.
Cook Time: 15 minutes
Preparation Time: 5 minutes
Ingredients:
- 2 ears of corn, husks removed
- low fat mayonnaise, enough to cover 2 ears of corn, about 1/4 cup
- 2 tablespoons dark chili powder, or as much as you want to sprinkle on your corn
- 1/4 cup queso fresco or cotija, crumbled
- lime wedges (optional)
Directions:
- On an outdoor grill or grill pan, heat on medium high heat. Add the corn ears. Rotate until slightly charred on each side–about 5 minutes per side.
- Let the corn ears cool slightly.
- With a pastry brush or spatula, cover the corn with mayonnaise. Then, sprinkle with the chili powder and queso fresco (squeeze lime juice if using). Serve immediately.
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