I’m going full Cinco de Mayo on you guys today. And by that I mean both Fifth of May/Mexican holiday AND the celebration of MAYO!! – formerly known as mayonnaise. …cause that’s a holiday, right?
I can’t think of a better way to celebrate mayo and Cinco de Mayo than with Elote – better known as Mexican Street Corn.
If you haven’t tried it, this stuff may sound odd at first listen but it is truly incredible!! It will have your mouth soaring with the flavors of the sweet corn, smeared with the creamy mayonnaise, salty cotija, the hit of lime juice and smoky heat from the chipotle or ancho chile powder.
Oh, this is transcendental stuff.
Don’t get stressed out about your waistline because we are gonna use light mayo, Neufchatel and of course the lightened up go-to: Greek yogurt. I’m not saying you can eat this all day, every day (although you will want to) but it’s certainly better for you and even more amazingly SCRUMPTIOUS!
My favorite way to cook corn is to grill it. There’s not much that can hold a candle to the sweetness that the charred heat of a grill brings out in corn.
I crave it.
BUT, if you’ve got a rainy day and don’t feel like putting on the old galoshes, like I had when I made this beauty of a side dish, there is an easy way to cook corn and avoid boiling all of the flavor right outta there.
Simply place the shucked ears of corn on a large sheet of aluminum foil and drizzle them with olive oil and season with kosher salt and pepper. Wrap them up together in the foil, leaving one side open. Add in about 3 to 4 tablespoons of water and then seal the foil. Cook in the oven on 425 degrees for 30 to 40 minutes. And you’re done!
Here’s another great tip for adding more flavor – whenever a recipe calls for chili powder, I almost always substitute chipotle chile powder or ancho chile powder – or go part chili powder-part ancho chile powder. It brings the most warm and lovely smokiness and heat to any dish.
Whether you’re living up Cinco de Mayo or cinco de mayo, just make sure that you’re doing it justice!