elote

Mexican street food venders sell ears of corn (elote) from push carts with all kinds of good stuff on 'em in the San Fernando Valley where I live. I asked one and he told me how to make it.

Slather hot ear of corn with mayonnaise, Salvadorian crème (It has to be Salvadorian because Mexican crème is just sour cream) drizzle all over with Parkay margarine from the squeeze bottle, Sprinkle grated Cotija cheese (found in Latin markets and major stores here in the valley), and sprinkle Pico de Gallo (salted red pepper powder). Some put a squeeze of lime and cilantro (I can never make the cilantro stick to the corn).

Watches you as you sleep


Since the writing of this post, "Mexican Style Corn" has become a mania. You can now buy already-made Mexican corn seasoning in stores and some Mexican markets sell it to order with crushed flaming hot Cheetos or chili lime Fritos.