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! 😉
- Using a brush, thoroughly coat your corn with mayo.
- 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.
- Take a pinch of the cayenne and sprinkle it over your corn to finish.