Breaking Bread: Elote

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Elote: Mexican Sweet Corn

Nothing says summer better than corn on the cob, unless it is grilled corn on the cob!

Let me introduce you to Elote.
It is a Mexican sweet corn treat.

It is best to make this when corn is in season, when corn is at its sweetest and at the peak of freshness.

There are vendors all around the United States and Mexico serving this delectable treat.
Now you can make this at home

It comes with an array of toppings. Anyway you like it. They will even cut the corn off the ear and put it in a cup for you.
Not me, I like to eat mine, bite by bite directly from the cob.
It gets a bit messy, but that is what napkins are for.

SO, when the corn on is cob is plentiful in your market, grab a few ears and make Elote.
You will be glad you did.

Grilled Corn

6 ears of corn shucked
1/4 cup melted butter or olive oil
1 tablespoon parsley
1 clove garlic minced
2 teaspoons chili powder
1/2 teaspoon salt
1/2 cup sour cream or mayo
1/4 cup lemon juice
3/4 cup Cotija Cheese or Parmesan cheese grated
Lemon wedges for garnish

Directions

Preheat the grill to medium-high heat.

Brush the corn with olive oil. Grill the corn until hot and lightly charred all over about 10 minutes. While the corn is grilling, mix the parsley, garlic chili powder, salt, sour cream and lemon juice in a bowl.

Spread the mixture evenly over the corn and sprinkle the Parmesan cheese on top.
Serve warm with lemon wedges.

Peace be with you,
Veronica

Copyright 2012 Veronica Gantley

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