But back to the elotes …
If you get your roasted corn at a traditional Mexican-style stand, when you look for the butter and salt you’ll likely think someone left their groceries sitting on the counter. You’ll find your butter and salt, of course, alongside mayonnaise, salad dressing, parmesan cheese, bread crumbs, chili powder, garlic powder, hot sauces, other spices and even pickled jalapenos. Everyone has their own favorite combination, and it can be fun just to sit and watch people create their masterpieces. My personal preference was mayo, parmesan cheese and a truly unhealthy amount of chili powder.
If you want to do elotes at home (and why not?), you can easily lay out a spread like I describe above, but you might need to fix your corn first to convince your guests you’re not joking. If you’d like to go a little more gourmet, you can pre-mix a single sauce and topping and serve the corn to your guests already prepared.
For the sauce, mix 3 tablespoons of mayonnaise with 2 teaspoons of freshly squeezed lime juice. For the topping, mix 2 tablespoons of parmesan cheese with 1 teaspoon of chili powder, ¼ tsp. crushed red pepper, ½ tsp. garlic powder, ½ tsp. ground cumin and 1 tsp. kosher salt. This makes enough for four ears of corn, so increase as necessary. Brush the roasted corn with the sauce, then sprinkle on the topping. Make lots!
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