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Author Notes: After sampling all the delicious corn cup snacks from street vendors in Mexico, we decided to do our own take on this delicious staple. In Mexico, the corn is cooked on a hot griddle until it blisters and then topped with mayonnaise, cotija (queso fresco), lime juice, and chili powder. We opted for adding more fresh ingredients and omitting the mayonnaise. —First We Eat
- 5 Fresh Ears of Corn
- 2 Jalapenos, diced
- 1/2 Red Onion, chopped fine
- 3 Limes, juiced
- 2 tablespoons Queso Fresco, crumbled
- 1 teaspoon Salt
- 1 teaspoon Fresh Ground Pepper
- 1 teaspoon Chili Powder (or more to taste!)
- Remove husks and as much of the silk from the corn as you can, then rub with Olive Oil. Heat grill and put corn on, making sure each side gets some nice char (about 15 minutes, rotating every few minutes). Once corn is done, remove from grill and let cool until you can easily handle. In the meantime you can prep the jalapeno, red onion, lime juice, and queso fresco. Once corn is cool enough to handle, slice kernels off the cob and put into a medium sized bowl.
- Combine the corn kernels with all the other ingredients and mix well. In Mexico, the corn kernels are traditionally topped with lime juice, queso fresco, chili powder, and mayonnaise but we wanted to do something a little bit spicier and less creamy, so this is our fresh take on Elote.
- This recipe was entered in the contest for Your Best Recipe with Corn