Elote Preparado

Elote Preparado

One of the things I miss the most about living with my parents, believe it or not, are the copious amounts of street food venders that used to roam the streets of SanTana. Not only were we fortunate enough to have paleteros walking by, but we also had hardworking brown men and women walking the streets selling fruta picada, elotes, empanadas, and tamales. The eloteros where my favorite of the bunch. They’d usually walk by ringing their bells when ever I’d be out in the yard miserably helping my dad mow the lawn, and it was always a quick break from having to deal with my dad’s last attempts at trying to butch/toughen me up through manual labor. But, I’ll stop right there and save the rest of the details for when I share my coming out story.

Protip: If you want to earn a little street cred with your Mexican friends, don’t refer to this as “Mexican Street Corn”, “Elote”, or “Mexican Corn”–call them what they are, elotes preparados. 😉

With summer coming up, and with tons of sweet corn starting to flood local supermarkets, elotes preparados are the perfect effortless side dish for your next carne asada gathering/novela binging. If you weren’t aware already..Maria la del Barrio, RBD, Rubi, La Usurpadora and tons of other good classics are up on Netflix now…you’re welcome! 😉

Elote Preparado


Elote Preparado
 
Makes 6 ears of corn
Author:
Ingredients
  • 6 ears of corn, grilled or boiled
  • ½ cup of mayonnaise
  • 1⅓ cup of crumbled cotija cheese
  • 1 teaspoon of cayenne pepper
Instructions
  1. Using a brush, thoroughly coat your corn with mayo.
  2. Over a large plate, sprinkle the cotija on your corn to coat, turning the ear of corn as you sprinkle to ensure the entire ear gets coated.
  3. Take a pinch of the cayenne and sprinkle it over your corn to finish.

 

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  • Alfredo Garcia

    Basic but never gets old!

    • Esteban Castillo

      Haha it never does!

  • Aaahhh one of my favorite foods ever!!! So embarrassing story, but when I was in college, I bought a teeny tiny little grill that couldn’t have been more than 6″ off the ground solely so that I could grill up elite prepared. On summer grocery runs, I would always come back with at least a single ear of corn and if it was on SALE! Oh boy, my roommates must have hated me, but I would practically fill the produce bin of our fridge with corn! Then I would proceed to eat it for dinner every night and sometimes lunch too;)

    • Silly autocorrect: Elote Preparado…. I don’t know what “elite prepared” is. 😉

      • Esteban

        Haha no worries! I understood what you meant! Billy and I used to do the same when were in college lol! We had a tiny baby grill we use to use for everything! <3

  • Chelsey

    I saw your article on NPR. Love the website and photography!

    • Esteban Castillo

      Hi Chelsey–Welcome to Chicano Eats! Thank you so much for stopping by the blog, I’m glad you enjoyed reading the article and my visuals! 🙂

  • tencansbeans

    Hello! White-girl question here- is there a particular brand/style/variety of mayonnaise at work here? I generally just use Best Foods (you’re on the West Coast, right?) but I’m curious.

  • Hello! White-girl question here- is there a particular brand/style/variety of mayonnaise at work here? I generally just use Best Foods (you’re on the West Coast, right?) but I’m curious.

    • Esteban Castillo

      Hi there! Haha it’s not a white girl question! Feel free to use whatever Mayo you like! My partner typically likes using the olive oil mayo for his, but I grew up on McCormicks Mayo with Lime juice so I just use that.

      • (pretty sure it is). Glad I asked though- I’ll mix a little lime in with mine next time!