+
4 (2)

Appetizers, Best Recipes

Classic elotes

Classic elotes
Mel Melcon / Los Angeles Times

Warm chips and salsa. A double margarita on the rocks, with salt. Classic chicken enchiladas with rice and beans. How many carbs is that in one sitting? How many calories in that drink? Remember when we didn’t care about these ... Read more

Total time: 15 minutes, plus cooling time | Serves 4
  • Salt
  • 4 ears sweet corn
  • 1 cup crumbled cotija cheese
  • 1 tablespoon ground cayenne, or to taste
  • 4 short corn skewers
  • ½ cup mayonnaise
  • ¼ cup (½ stick) butter, melted
  • 1 lime, cut into wedges

Step 1Bring a large pot of salted water to a boil. Remove the husks and silk from each ear of corn, and place the ears in the pot. Boil the corn until the kernels are crisp, 5 to 10 minutes, then remove the ears and set aside to cool.

Step 2While the corn is cooling, sprinkle the cheese onto a plate, then combine the cayenne with salt to taste in a small bowl or shaker. Push a skewer through the bottom of each ear of corn

Step 3Dress your elote: Spread an even amount of mayo onto each cob, then drizzle over the melted butter. Roll the slathered corn in the cheese, then sprinkle over the chili-salt mixture. Squeeze a lime wedge onto each cob, then dig in!

Note: Adapted from a recipe by Christy Vega Fowler of Casa Vega in Sherman Oaks.

HAVE YOU TRIED


Milk Bar's Compost Cookie
Milk Bar's Compost Cookie

Mejadra
Mejadra

Grilled fresh mahi-mahi with jalapeno cilantro sauce
Grilled fresh mahi-mahi with jalapeno cilantro sauce

Romano beans sauteed with oregano
Romano beans sauteed with oregano

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Spicy uni lardo sushi lettuce cups
Watermelon curry
Sunchoke and leek panna cotta
Walnut- and herb-stuffed eggplant rolls