Search

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

Print Pin
5 from 1 vote

Elote Preparado

Makes 6 ears of corn
Calories 0kcal
Author Esteban Castillo

Ingredients

  • 6 ears of corn grilled or boiled
  • 1/2 cup of mayonnaise
  • 1 1/3 cup of crumbled cotija cheese
  • 1 teaspoon of cayenne pepper

Instructions

  • 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.

 

You Might Also Like

12 Comments

  • Reply
    Alfredo Garcia
    May 19, 2017 at 9:36 am

    Basic but never gets old!

    • Reply
      Esteban Castillo
      May 30, 2017 at 3:58 pm

      Haha it never does!

  • Reply
    Maria Hewett
    May 25, 2017 at 11:54 am

    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;)

    • Reply
      Maria Hewett
      May 25, 2017 at 11:54 am

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

      • Reply
        Esteban
        May 30, 2017 at 3:53 pm

        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

  • Reply
    Chelsey
    June 13, 2017 at 5:05 pm

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

    • Reply
      Esteban Castillo
      June 14, 2017 at 10:17 am

      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! 🙂

  • Reply
    tencansbeans
    August 24, 2017 at 10:56 am

    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.

  • Reply
    tencansbeans
    August 24, 2017 at 11:05 am

    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.

    • Reply
      Esteban Castillo
      August 24, 2017 at 11:10 am

      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.

      • Reply
        tencansbeans
        August 25, 2017 at 7:01 am

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

  • Reply
    lebanese-style elotes preparados - Cardamom and Tea
    May 14, 2021 at 4:52 pm

    […] surrounded by other bloggers who inspire me daily, like Chicano Eats, whose drool-worthy photo of elotes preparados made me think “ooh, I wonder if I could spread toum and feta on that,” because that’s what […]

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.