Living in Texas it is very common to be a huge fan of street tacos and no street taco is complete without a cup of elote to accompany it. Because of my elote obsession, I recently tried making my own version of elotes. Hope you enjoy!
Below I have a small clip of how it’s made at taco stands:
- 3/4 cup mayonnaise
- 1/2 teaspoon cayenne
- 2 tablespoons fresh lime juice
- 3 1/2 cups cooked, fresh corn kernels (from 6 ears corn)
- 1/2 cup crumbled queso fresco
- Hot sauce, like Valentino, for serving (for the truly daring)
Combine mayonnaise and cayenne in a medium skillet; season with salt. Gently simmer 5 minutes or until cream thickens slightly and flavors blend. Stir in lime juice, then corn. Simmer 2 minutes or until corn is warmed through. Fold in queso fresco, and serve topped with queso fresco and hot sauce, if desired.
