Monday, February 8, 2016

Elotes Loco

Elotes loco.
Elotes loco. SHARON GEKOSKI-KIMMEL / Staff Photographer

Chef Tim Spinner, Cantina Feliz, Fort Washington

4 serving(s)

4 ears corn, husked

½ cup Lime Mayo (Recipe Follows)

½ cup Queso Fresco

Lime zest

Chile pequin powder



Lime Mayo

1 cup mayonnaise

2 tablespoons fresh squeezed lime juice

2 tablespoons water

Salt to taste


In a bowl whisk together all ingredients.  Chill when ready to use.

In a large stock pot boil 6 quarts of water.  Add corn and simmer for 15 minutes.  Remove corn from water and pat dry with a paper towel.  When you are ready to serve, place on the grill and cook for 5 minutes flipping once halfway through cooking.  Remove from grill and slather with Lime Mayo.  Top with queso fresco, lime zest and chile pequin powder.

Tagged as: | Side dish

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