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Author Notes: If you aren’t familiar with elote, it’s street food from Mexico and just as popular as the dirty water dogs sold on the streets of NYC. It’s basically corn on the cob, on a stick, grilled and slathered with lime, mayo and grated cheese. But it's even better tossed with crabmeat and baked so the cheese is gooey with all the Mexican flavors and the sweet crabmeat. A must for summer entertaining!
Serves a crowd
- 6 ears of fresh corn, husked or 1 pound frozen corn kernels
- 8 ounces fresh crabmeat (lump or backfin)
- 3/4 cup mayonnaise
- 1 lime, zest and juice
- 4 ounces Cotija cheese (or ricotta salata), crumbled
- 2 scallions, trimmed and chopped
- 1 handful chopped cilantro
- To roast the corn: Remove the kernels from the husks and place on a rimmed baking sheet. If using frozen corn, defrost on a clean dish towel to remove any moisture, then place on a rimmed baking sheet. Place under the broiler until lightly charred, about 3-4 minutes (keep an eye on it so it doesn't burn).
- To make elote: Turn oven from broil to 350 degrees. Place toasted corn in a bowl and add crabmeat, mayo, hot sauce, lime zest and juice, cheese, and scallions. Toss to combine and place into an oven proof dish. Bake 10 minutes until hot and bubbly. Sprinkle with cilantro. Serve as a dip with tortilla chips or as a crostini on top of toasted baguette slices.
- This recipe was entered in the contest for Your Best Recipe with Corn