Elotes
Ingredients
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4 corn cobs, husks on
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¼ cup water
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¾ teaspoon ground cumin
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½ teaspoon chipotle powder
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½ teaspoon salt
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¼ teaspoon ancho chile powder
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2 tablespoons mayonnaise
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Prepare the corn
Place the corn cobs on the June Pan and add the water.
4 corn cobs, husks on
June Pan
liquid measuring cup
¼ cup water
Roast the corn
Place the corn on the middle shelf of the June Oven. Roast for 50 minutes, until the corn is tender. June will notify you when the corn is ready.
June Oven
Make the spice mix
While the corn cooks, mix the cumin, chipotle powder, salt and ancho chile powder together in a small bowl.
¾ teaspoon ground cumin
½ teaspoon chipotle powder
½ teaspoon salt
¼ teaspoon ancho chile powder
small bowl
measuring spoons
whisk
Prepare the lime
Slice the lime in half and juice 1 tablespoon of juice into a small bowl. Slice the remaining lime half into wedges for serving.
1 lime
chopping board
knife
citrus juicer
small bowl
Make the mayo mixture
Add the mayonnaise and sour cream to the bowl with the lime juice. Mix together until fully blended.
2 tablespoons mayonnaise
2 tablespoons sour cream
spatula
Remove the husks
Once cool enough to handle, remove the husk and silk from the corn cobs.
kitchen towel
Finish the elotes
Brush each cob all over with the mayonnaise mixture. Sprinkle the spice mix and cheese over the ears, rotating the cobs as you sprinkle to cover their surfaces.
pastry brush
¼ cup crumbled Cotija cheese
Garnish and serve
Sprinkle the corn with cilantro and serve with lime wedges.
⅓ cup chopped cilantro
lime wedges