Summer means sweet corn! Years ago when my family did mission work in Mexico, Elote was a special treat. Sold on street corners in Mexico and in some parts of the U.S., here’s a traditional version of Elote and an easy casserole version our family calls “Chino’s Corn” named after our Mexican street vendor friend.
Chino’s Corn (Elote)
- Corn on the cob
- Mayonnaise (Miracle Whip is best!)
- Queso Fresco (crumbled)
- Chili Powder
- Heavy duty wooden skewers
Cook corn in boiling water for 8 minutes. Remove and skewer. With a spatula, coat the corn with mayonnaise, sprinkle with crumbled cheese and dust with chili powder to taste. Amazing!
Microwave Casserole Version:
- 1 bag frozen corn
- ½ cup mayonnaise
- 1 cup grated cheese (Co-Jack or Mexican blend)
- Chili Powder
Cook corn according to directions. Drain. Stir in mayonnaise and grated cheese and heat an additional minute to melt cheese. Season to tase with chili powder and serve!
