classy but trashy

One of my favorite sights while exploring Mexico was always the elote cart. In the midst of a day of walking cobblestoned streets in San Miguel de Allende or perusing bohemian bookstores in Coyoacan, there is hardly a better treat than a cup or ear of boiled corn slathered in mayo and chili. Because of the coarse texture of the corn that is generally used, my mom used to call it “horse corn,” but I still loved it- grittiness and all! So I’ve set out to re-invent this beloved street food for this week’s Classh Course:

Elote Mayo Verde

2 ears of corn
1 large garlic clove, slivered
2 tbsp chopped cilantro
1 lime
¾ cup SmartBalance mayonnaise
¼ cup green taco sauce
¼ cup grated cotija cheese*
Chili powder to taste
Salt
Spray butter
Avocado, sliced
Twine
Squeeze bottle

To grill corn:

-Preheat grill or griddle to med heat

-Soak corn (husks intact) in cold water for 10 minutes

-Pull back husks, remove silk and spray kernels with butter. Salt the corn, then tuck slivers of garlic around the corn as you replace the husk.

-Set corn on the grill, covered and turning often until husks are nicely charred. About 10 min.
-Pull back husks, tie with twine (if grilling on a BBQ, be sure to soak the twine in water first to avoid any mini fires), spray with butter once again and replace corn on the grill for about 10 – 15 minutes, turning frequently for nicely blackened kernels.

Mayo Verde:

-Combine the juice (and pulp) of one lime, mayo and taco sauce. Stir until well blended.

-Salt to taste.

-Transfer mayo verde to a squeeze bottle for application and storage.

For elote on the cob:

-Transfer ear(s) to a plate and squeeze mayo verde over top.

-Sprinkle with chili powder to taste.

-Generously dust with grated cotija.

-Finish off with chopped cilantro.

To enjoy elote in cups or bowls:

-Carefully cut kernels off the cob and place in bowl.

-Drizzle a swirl of mayo verde atop the corn

-Sprinkle with chili powder and chopped cilantro.

-Add a few small slices of avocado and some whole cilantro leaves

-Top with grated cotija

*Queso Cotija is a hard, salty cow’s milk cheese. Essentially, it is a Mexican parmesan! Tajo cheese is also a version of cotija, but it is fattier, more moist and less salty. For Elote Mayo Verde the harder queso cotija is recommended.