Elote

Well… to celebrate cinco de mayo I have been eating mexican food for four days straight. I haven’t cooked an ounce of it and the celebration will continue tonight….and I still won’t be cooking. Maybe enjoying a couple margaritas though.

I know we will be having this tonight, so I thought I would share the recipe once again. It’s one of my favorites of the summer. And…I could just eat this mixture by the spoonful. It’s that good! Street vendors sell it often because it doesn’t require silverware. Which is awesome in itself.

Elote

1/2 cup mayo

1/2 cup Queso Fresco

2 tablespoons Chopped Cilantro

1-2 tablespoons Lime juice

Salt and pepper to taste.

Melted Butter

Olive oil

Brush olive oil onto corn. Grill until tender.

While Corn is cooking Mix the mayo, queso fresco, cilantro, lime juice and salt and pepper. Should be kind of a chunky mixture.

Cover corn with melted butter and then brush on (A LOT) of cheese mixture.