Elote Callejero – Mexican Street Corn
As summer winds down, I’m making sure to fulfill my quota of Mexican Street Corn. If you haven’t tried it, I highly recommend you do so!
-First, leave the corn inside the husk and cook over an open flame until the husk its well charred all the way around (usually about 12-15 minutes).
-Carefully peel back the husk and then turn the corn slowly over the flame until the kernels blacken slightly.
-While there are many variations, this time we rolled ours in butter and added this seasoning mixture: combine 1 tbl salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp-1 tsp chili powder (depending on how spicy you want it)
-Queso Fresco is also a delicious addition!
-Squeeze a lime over it and enjoy!
Chances are you’ll want more than two…