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Hound Dog

May 28, 2010, 12:51 PM

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Elotes Y Esquites

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On street corners all over San Cristóbal de Las Casas centro one sees street carts selling "Elotes y Esquites" and the "elotes" are (usually) steamed corn on the cob sold with a dressing of mayonnaise, ground cumin, ground red chile and grated cheese but, while, years ago, I would snack on this treat, I don´t anymore since there is something about a two liter jar of cheap mayonnaise sitting in the sun all day that Dawg finds unappetizing. Now, keep in mind that corn on the cob in Chiapas is, shall we say, tough as nails and starchy beyond belief without even a hint of sweetness, although, at times, fun to eat anyway.

When we got back to Lake Chapala and I went shopping at Super Lake, I found some super sweet American corn on the cob for sale and had what I thought was a brilliant idea. I bought some ears of corn and took them home to try preparing Chiapas style elotes but with a much higher standard of basic ingredients so I prepared Chiapas style elotes but with Lake Chapala ingredients as follows:

ELOTES DE DAWG
Super sweet American style corn on the cob boiled in salted water
Best Foods Mayonnaise
Regianno Parmesan finely grated
Ground cumin
Ground chile arbol

I boiled the corn, slathered on the mayonnaise and sprinkled on the cumin, red pepper and grated parmesan.

This didn´t work.

Clearly, this dish is good because the Chiapas corn is starchy and chewy, lacks sweetness (comparatively) and provides a fine base for the mayonnaise, spices and cheese.

Make this treat for yourself at home but only with Mexican style corn either boiled or charred over charcoal.

Some things should not be messed with.

(This post was edited by Hound Dog on May 28, 2010, 12:52 PM)