Elote; the best way to prepare corn on the cob. It is essentially a grilled corn, covered in layers of mayo, cotija cheese, cilantro and lime. It is a delicacy in Mexico, and it has captured my heart pretty easily.
When on camping trips, I’m a big advocate for mixing in some form of vegetable. I understand many of us start a liquid diet when camping, but throwing in the odd vegetable makes for a more enjoyable weekend. You get a certain amount pride for eating well on a camping trip.
The best part of the recipe is that the elote is cooked directly on the vermillion coals of a campfire. The smokiness adds to the experience. Then it’s covered in the delicious accoutrements, before being devoured by hand, like at Medieval Times.
- 8 ears of corn
- 1 1/2 cups of mayonnaise
- 2 cups of cotija cheese
- Juice and zest from 3 limes
- 4 – 5 mild chilies
- Salt and pepper
- 2 tbsp of chili powder
- 1 cup of cilantro
- On the campfire, grill the corn until the husks are completely charred.
- Cover with mayonnaise, cotija cheese, lime juice, chilies, salt, pepper and chili powder.
- Finish with a cup of cilantro.
- Enjoy with your bare hands.