International Food Week: Mexico: Elotes || Mama Reubo's Kitchen

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is often more affordable.

Preheat the oven to 350 degrees.

Place the corn on the cob directly onto the oven rack and roast for about 30 minutes or until soft.

In a food processor, combine 4 large egg yolks and 1 tablespoon of water, and blend until incorporated.

With the motor running, slowly stream in 2 cups of canola oil or vegetable oil until the mixture thickens and emulsifies.

Season the mayonnaise with salt and pepper to taste, adjusting consistency with water or lemon juice if too thick.

Mix together the spices: cumin, smoked paprika, garlic powder, onion powder, chili powder, and cinnamon, and set aside.

Once the corn is roasted, carefully insert a stick into the bottom of each ear of corn.

Remove the husk from the corn and give it a little char on the grill for added flavor.

Slather the corn with the homemade mayonnaise, ensuring to cover every nook and cranny.

Roll the corn in crumbled queso fresco cheese until fully coated.

Sprinkle the spice mixture generously on top of the corn.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens