Elote, a street food icon, embodies the fiery spirit of Mexican markets through its charred, sweet corn nucleus dressed in a creamy, tangy cloak.
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the corn on a hot until charred on all sides.
Spread mayonnaise evenly over each cob.
Sprinkle generously with cotija cheese.
Dust with chile powder and squeeze lime juice over the top.
Serve immediately with a sprinkle of salt.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
