Street Food–Style Corn on the Cob with Mexican Aioli

Name: Street Food–Style Corn on the Cob with Mexican Aioli
Yield: Makes 6 Servings
Cuisine: Mexico
Ingredients: 2 to 3 teaspoons chile-lime salt, preferably Burlap & Barrel brand, or chili powder; 2 to 3 teaspoons chile-lime salt, preferably Burlap & Barrel brand, or chili powder; 2 to 3 teaspoons chile-lime salt, preferably Burlap & Barrel brand, or chili powder; 2 large eggs, at room temperature; 1 tablespoon fresh lime juice; 3 cups (300 g) grated queso Cotija or Parmesan cheese; Leaves from 1 bunch fresh cilantro, roughly chopped; 6 ears very fresh yellow corn in husks; 3 cups (300 g) grated queso Cotija or Parmesan cheese; 1 cup (115 g) clarified butter, melted and cooled; ½ teaspoon kosher salt; 1 jalapeño chile, dry roasted and stem removed; 1 clove garlic, grated

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

In Mexico, corn on the cob is known as elote, from the ancient Nahuatl word elotitutl, or “tender cob.” Today, it is the name of a popular street food: the corn is boiled or grilled, bathed in a creamy sauce, rolled in queso Cotija, and served with a wooden stick pushed well into the stem end of the cob as a handle.

Ingredients

For the aioli

2 large eggs, at room temperature
1 tablespoon fresh lime juice
1

Americas
Mexico
Central America
Street Food
Gluten-free
Vegetarian

Method

To make the aioli, crack the eggs into a molcajete (mortar) and add the lime juice, jalapeño, and garlic. Work the ingredients together with a tejolote (pestle) until smooth. While stirring constantly with the tejolote, slowly add the butter in a thin, steady stream until the mixture is emulsified. It should be thick, creamy, and smooth. Alternatively, in a blender, combine the eggs, lime juice