Elotes (Mexican Corn Cup)
cobs of corn
cotija cheese, crumbled
juice from 1 lime
hot sauce to taste
1Preheat grill or oven to 350 degrees.
2If cooking on the grill, cook for 15 minutes (still in husks), remove from grill, cool for 5 minutes. Remove husks and cut the corn off the cob, drizzle with lime juice.
If using the oven,place the cobs of corn (still in husks) in the oven. Bake for 30 minutes. Remove from oven and cool for 5 minutes. Remove husks and cut the corn off the cob. Drizzle with lime juice
3Place the corn in a medium bowl and add the crema Mexicana. Toss to well combine.
4Divide the corn between four cups. Top each cup with crumbled cotija cheese, a ¼ teaspoon of cayenne pepper and a dash of hot sauce.
kathy holleman maiseysgrandma - Jan 30, 2013
this does sound tasty, but I have lived in Texas all of my life and have never heard of it.
Millie Johnson BISCUITMAKR - Feb 28, 2013
I make this but I use can corn. We had it at the Mexican market the first time and it took me a few tries before I replicated it (it was more like soup though). We love sopa de elote !
Cari Bower cbower - Feb 28, 2013
The vendors serve the at the San Antonio Fiesta every year.
Lisa Nicometi Garrow Pantry Cleaner 2sweetinc - Apr 27, 2013
I tried this recipe and say it's Family Tested & Approved!