Today we're talking about a Mexican way of cooking corn. The whole thing is really profane and therefore I did not photograph it before serving. But then it was so delicious that I can not withhold the recipe (well ... the ingredients). That's why there are only pictures of devotedly chopped corn on the cob.
Elote is typical street food and is eaten as a snack in Mexico on the go - comparable to the American hot dog or our currywurst. I think the delicious flasks are also a great accompaniment to vegetable dishes or grilling. Give it a try and let it surprise you positively:
For 2 corncob fans:2 boiled corncobs in water , That takes about 20 minutes - at the end with a sharp knife beep and check whether the corncobs are done. The corn should be soft, but still have a bit of bite.
Drain the finished corncobs on kitchen crepe and with 2 generous tablespoons of mayonnaise , > sprinkle with finely grated Parmesan and some chilli powder . Add the juice from a lime slit to the corncob at table.
Let it cool a bit before biting it - the corncobs will hold the heat for a long time and be HOT - and then you will hear longer just a little barking noise.