Mexico is home to the most diverse corn in the world with a total of 64 varieties found throughout the country. This crop was first domesticated in Honduras (6600 BCE – 3500 BCE) and eventually made its way up to Mexico where it was used greatly by the indigenous people. Today we will be honoring that staple by making elotes or as most know it Mexican street corn! Elote was born in Mexico City and quickly spread throughout the Americas. It became popular because it was portable and tasty! Restaurants sometimes will serve this up as a side dish, but tonight it is the dish! Recipes can vary and include an array of toppings but I decided to go the classic route.
First you start by cooking the corn. Traditionally you would grill them, but I chose to boil them. While the corn is preparing combine the remaining ingredients to make your sauce. If you are unfamiliar with cotija cheese it reminds me of feta with a similar texture.
Once your corn is cooked just slather the sauce on evenly and garnish with cilantro and a squeeze of lime juice. Be warned a little sauce goes a long ways! If you want a kick you can add a little chili powder (not pictured).
Ian was a bit overwhelmed by the sauce and found it tasty but very heavy, I on the other hand thought it was heavenly. I think if you are able to grill the corn it would have elevated the dish. We made up some chicken to go with the meal but it honestly is so filling it could have been eaten alone. We rated it 7/10!