Elote usually is a Mexican street food that involves grilling corn on the cob, brushing it with mayonnaise, rolling it in shredded white cheese and serving it with a squeeze of lime juice. It's crazy-good, but also crazy-messy to eat on a stick. This version, from El Taco in Atlanta, cuts the grilled corn off the cob, sort of like you'd do for a corn salad, and mixes it with the elote ingredients.
I'm planning to run it next week for our One Great recipe, but first I have to make it to see how it turns out. If you need a summer side dish and you want to cook along, here it is. I'd love to get your notes and feedback, at email@example.com.
From "Fried & True," by Lee Brian Schrager (Clarkson Potter, 2014) and the restaurant El Taco in Atlanta.
8 ears yellow corn, shucked
1/2 cup mayonnaise
2 tablespoons lime juice
1 tablespoon hot sauce (I'd suggest Texas Pete)
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/4 cup grated cotija (dry, white cheese) or Parmigiano-Reggiano
3 tablespoons fresh cilantro, chopped
HEAT a grill or cast-iron skillet over high heat and cook the corn, turning occasionally, until very slightly charred in spots and just cooked, 7 to 8 minutes total. Cool slightly, then cut the kernels off the cobs into a bowl. (You should have about 5 cups kernels; discard cobs.)
WHISK together the mayonnaise, lime juice, hot sauce, salt, sugar, garlic powder and pepper in a large serving bowl. Gently fold in the corn kernels, cheese and cilantro just until combined.
YIELD: 8 servings.