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Elote- Mexican Corn on the Cob

For the first time, I experienced the amazing deliciousness that is Elote last night at La Verdad. WOW. I am a huge corn fan in general, but this was probably the best corn I'd ever had in my entire life. Cheesy, salty, spicy... just ridiculous. Now I'm on a mission to try it everywhere in the Boston area. Where can I find more?!

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  1. Toro (another Oringer joint, and the first place in Boston I ever saw do it) and Aububon Circle serve elotes.

    Now that I've found a reliable source of cotija, I've been making it all summer on my backyard grill: easy and really delicious.

    http://mcslimjb.blogspot.com/

    10 Replies
    1. re: MC Slim JB

      Care to share your source for cotija? And maybe a good recipe for elotes/
      Thanks

      1. re: phatchris

        South Bay Super Stop and Shop. If you're standing facing the rear of the store, it's in the dairy case on the aisle farthest to the right, sold in wedges.

        My recipe: grill 4 ears of shucked local corn over high heat until brown all over. Brush with a mixture of 3 Tbsp mayo and 2 tsp fresh lime juice, then sprinkle with a mixture of 2 Tbsp grated cotija, 1/2 tsp ground dried ancho pepper, 1/4 tsp cayenne, 1/4 tsp ground cumin, and 1/8 tsp salt. Really nothing to it.

        http://mcslimjb.blogspot.com/

        1. re: MC Slim JB

          Thanks, I've been mixing the seasoning into the mayo beforehand and using feta cheese and its been ok, but not great.

          1. re: MC Slim JB

            Dorado in Brookline also had it on their menu, but I didn't try it. For the original poster, if you find yourself in a Salvadoran restaurant order a fried plantain with crema which is the traditional way of eating it. Not spicy, but a nice sweet/savory combo. Its much better if they plan fry the (maduro) plantain instead of deep frying. Some Mexican restaurants do it too, although its less common (Taqueria La Mexicana comes to mind) but they might be able to spice it up for you. (Chile, lime, salt, and mango are also about as good as it gets for me, but that is a bit further away from the original side dish.)

            WRT Cojita, its more common than you think but not necessarily labeled cojita. Also look for Queso Seco or Queso Duro from Mexican and Salvadoran companies, in particular the latter is more common than something that labeled cojita as well as Salvadoran Crema. There are different types of queso seco especially across latin america, but most from those two countries should serve.

            1. re: itaunas

              Can't believe I forgot Dorado: I've had it (reviewed it in the Phoenix only a few weeks ago) and it's very good.

              http://mcslimjb.blogspot.com/

              1. re: itaunas

                Sounds great, thanks!

                1. re: itaunas

                  I find cheese actually labeled "cotija" hard to find here, but per Ituanas' post, I find Queso Seco at Market Basket or the international market in Union square. I've been making mine with crema instead of the mayo/ lime juice combo and it's really, really good. Plus crema is fantastic on lots of other things- baked potatoes, roasted pepper soup, a spoon....

                  1. re: cpingenot

                    I love crema and I've made it with creme fraiche -- that's great too.

                2. re: MC Slim JB

                  One of our summertime staples is corn stripped from the cob and dry-fried in cast-iron with minced onion and fresh chiles until lightly charred, then dressed with lime juice and salt. Now that you mention it, I see no reason why we couldn't add some crumbled cotija and mayo to the dressing...

                  1. re: MC Slim JB

                    If you add finely chopped garlic to the mayo and let it come to room temperature, you'll get a closer version of Toro's garlic aioli.

              2. I'm pretty sure there is a similar appetizer at Highland Kitchen

                1 Reply
                1. re: voodoocheese

                  Yes, there is -- I had Highland Kitchen's version tonight. Their version has a pretty good chipotle kick (spicier, I think, than the El Verdad / Toro version), and the corn is clearly from a good local source. It is less cheesy than the El Verdad / Toro version - the corn not nearly as drenched in the cheese/mayo topping.

                  Definitely good and worth trying, as it is a slightly different take on the dish.

                2. Elote=corn is Spanish

                  Corn on the stalk in the field is elote.

                  Dressed rosted corn is what you had...there is tons of different ways to dress corn.

                  1. not quite the same but Craigie does a guanciale roasted corn (as a special)

                    1. I believe the Forest Cafe has it.

                      1. In an earlier post I mentioned going in search of the cotija cheese and having "queso poroso" recommmended by the folks at La Favorita. It came a a block of very crumbly, almost powdery white cheese and tasted great on the corn.

                        My only complaint is that I think our local corn is just too sweet for this dish! For me it does not work, I want less sweet and more savory corny flavor.

                        1 Reply
                        1. re: Zatan

                          The recipe on Chowhound is also quite good. If grilling the corn on the grill, I found a trick in one of those Cooks Illustrated mags: shuck the corn down till just one layer of husk covers the silk, then grill on each side till the kernels are outlined in the husk, about 2 minutes per side.

                        2. Last time I was in Zocalo in Allston (Brighton?) had something similar on the menu. Not sure if its still there but it was tasty!