When a customer says. make me something, whatever you want.
And this is what they get, this time.
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Is that corn? I need the recipe for my wife.
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Mexican street corn, or elote, is grilled or roasted corn slathered in a creamy, tangy sauce, topped with cotija cheese, chili powder, lime, and cilantro for a vibrant, flavorful dish.
Ingredients
- 4 ears fresh corn on the cob (or 2 cans/frozen corn, drained)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 2 tablespoons lime juice (freshly squeezed)
- 1/2 cup crumbled cotija cheese (feta can be substituted)
- 1 teaspoon chili powder (plus extra for garnish)
- 2 tablespoons unsalted butter, melted
- 1/4 cup chopped fresh cilantro (optional)
- Salt to taste
- Optional: cayenne pepper or diced jalapeños for extra heat
Instructions
1. Prep the Corn:
Shuck the corn and remove all silk strands. If using fresh corn, you can grill, roast, or boil it. For grilling, preheat to medium-high (around 400°F/200°C) and cook 10–15 minutes, turning occasionally until lightly charred. For boiling, cook in a large pot of boiling water for 5 minutes until tender. Frozen or canned corn can be sautéed in a skillet with a little butter until golden
2. Make the Creamy Sauce:
In a bowl, mix mayonnaise, sour cream (or crema), lime juice, and chili powder until smooth. Add a pinch of salt and optional cayenne for extra spice
3. Coat the Corn:
Brush the cooked corn with melted butter, then generously slather with the creamy sauce. Sprinkle crumbled cotija cheese over each ear and top with chopped cilantro. Add extra chili powder or lime juice to taste.
4. Serve:
Serve immediately while warm. Elote can be enjoyed on the cob or cut off the cob as a salad (esquites) in a bowl. It pairs well with tacos, grilled meats, or as a festive side dish
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Fresh off the smoker.
Baby back ribs with my wife’s homemade cast iron skillet corn bread and cole slaw.
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That looks amazing.
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I have a bad habit of using a pound of cheap bacon any time a recipe calls for a roux,….
Tonight’s bacon was apparently downloaded from Minecraft! 
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Panera!
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But better!
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Undoubtedly!
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That looks amazing! And I generally can’t stand fish!
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Fresh fish that is prepared properly is good. I cure it in a even mixture by weight of sea salt and sugar for two hours then rinse it off and dry it with a paper towel. This changes the texture and seasons it at the same time.
I can even add other herbs and seasoning to the mix like pepper, garlic, lemon, and dill if I want to go that way.
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I poisoned myself with a trout straight out of the Colorado river when I was homeless….. it was fully cooked, but I don’t think I got my knife properly cleaned after gutting it….
Homeless in a tent with only a bicycle to get to town and any kind of medical care sucks when you’re projectile vomiting and have explosive diarrhea at the same time….
Since then I just can’t stand fish,…. Kinda like most of us have an alcohol that induces instant bad memories…..
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That would be devastating situation and that would ruin someone on a food product. I have seen this same thing with people on a lot of different foods. I am sure there are people now that will never eat lettuce again.
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Harvested a bucket of chilies from the garden, then threw them in my roaster! No roadside chilies this year! 
So I pulled a pork butt out of the freezer, thawed it out and tossed it on the smoker.
After 7 hours on the smoker, the bone slid right out! 
Decent smoke ring
Had to re sharpen my chef knife to get the smoke ring pic,… it just smashed through the first few cuts.
Letting it cool so that maybe some of it will hold together for the green chili….
The rest will be shredded for pulled pork sandwiches! 
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Shredded pulled pork green chili sandwiches, 
I’ll be right over!!!
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Crock pot 
pulled pork
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