Elote is the Spanish word for this spicy, lime-laced Mexican street-food favorite. It is often served with a coating of cheese, but in this version, we're letting more of the corn's sweetness shine through.
- Large pot
- Measuring spoons
- Measuring cup
- Grater or zester
- Citrus juicer
- Small bowl
- Pastry or basting brush (if you have one)
- 4 ears corn, shucked
- 1 tablespoon olive oil
- 1 tablespoon mayonnaise
- 1⁄2 lime, scrubbed
- 1 teaspoon chili powder
- 1⁄4 teaspoon salt
- Fill the pot halfway with water and put it on the stove (It will be heavy, so use your muscles!). Turn the heat to high and bring the water to a boil (You'll know the water is boiling when you see bubbles breaking all over its surface).
- Meanwhile, put the olive oil, mayonnaise (if you like), lime juice and zest, chili powder, and salt in the small bowl and whisk them together.
- Carefully add the corn to the boiling water, and boil the corn for 3 minutes.
- Turn the heat off and use a pair of tongs to move the corn from the pot to a plate.
- Brush or spoon some of the lime mixture over each ear of corn, rolling the ear to coat it. Serve right away.
DID YOU KNOW? Chili powder can refer either to straight-up ground dried chile peppers or to the seasoning blend sold for making chili. That blend is actually a mix of ground dried chile peppers, cumin, oregano, onion and garlic powders, and salt. Either "chili powder" is fine here! "Shucked" means with all the papery husks and silk removed.