Aw, shucks…

Sweet and yet salty, spicy yet buttery-rich, crunchy yet drippy!
Elote EdgyPlate

Those times when we’re nursing a ravin’ cravin’ for something sweet and yet salty, spicy yet buttery-rich, crunchy yet drippy, we turn to the obvious: corn on the cob! And if we’re using our streetness, we make it elote from one of the SoCali vendors who now know us by name.

Best of all? On farmers market day, we pick out the best ears we see and scoot on home to make our own.

The prep methods are as endless as the toppings – steam, broil, grill, roast. It’s all good. But it’s what you slather the corn with that makes it God-blessed.          Homesick Texan at shares the love, providing lots of ideas on cheeses and seasonings. And as we read the definition of elote, “… most commonly it’s a cob of corn slathered in mayonnaise, cotija cheese (a semi-hard, crumbly cheese that resembles grated Parmesan), powdered chile peppers and lime juice,” we’re moved to tears. Thanks, Tex. Bless your heart.

New Yorkers, you’re not forgotten in this street food epic. Go to names and locales of elotes-ists in your town.

Market chums, slip into your Sanuks and your SPF Gajillion crushable hat, grab your string bag and… let’s go! Because when we get home, we have yet another version of elote to try, courtesy of our buds at



Vegetable oil, for brushing

1 tsp chile powder

½ tsp cayenne powder

8 ears of corn, husked

¼ c mayonnaise or unsalted butter

½ c crumbled cotija cheese, Parmesan, or ricotta salata

1 lime, cut into 8 wedges

Special equipment: pastry brush. You should have one anyway.


Build a medium-hot fire in a charcoal grill or heat a gas grill to high.

Brush grill grate with oil. Combine chile powder and cayenne in a small bowl.

Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.

Remove from grill and immediately brush each ear with 1½ tsp mayonnaise.

Sprinkle each with 1 Tbs cheese and a pinch of chile powder mixture.

Squeeze 1 lime wedge over each ear and serve.


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