In New York City and many other large US cities it’s pretty common to see hot dog vendors. In Mexico you will instead see elote vendors. Basically it’s corn on the cob, jammed on a corndog-type stick, covered in various creamy toppings, dredged in cotija cheese and sprinkled with spice. This is my take on this basic street food.
- 4 ears of corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 TBS cream
- 1 TBS lime juice
- 1 TBS butter or margarine
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1/2 cup grated Cotija or Parmesan cheese
Mix wet ingredients in a bowl until it reaches a buttermilk consistency.
Cook corn as desired. I prefer shucking it and tossing it on the grill for 20 minutes.
Mix spices into sauce and put into corn tray. Fill another corn tray with cheese.
The traditional way to serve the corn is on a stick, but I just got some new corn holders so just used those. Besides, I have no idea where you’d find corndog-style sticks other than making them out of dowels from a lumber store.
Roll the corn in the sauce until completely coated, and then into the cheese. Sprinkle chili powder/cayenne/paprika as desired.