Mexican Elote - corn + mayo + cheese = yum!

The super talented ladies of Prairie Hive have done it again! Their quarterly online magazine is always full of beautiful things from interior design to clothing to party planning tips. Each issue not only creates a world I’d like to fall in to---they show you how to do it over on their daily blog!

The recent issue had a Spanish summer vibe featuring an easy to recreate taco party with margarita mix bar. Isn't this pretty?

Picture via Prairie Hive

The issue features shrimp tacos, chicken flautas, strawberry balsamic salsa and a pineapple salsa I can’t wait to print and make myself. Check out this post on creating a margarita bar with jalapeño, watermelon and grapefruit mix ins.

Picture via Prairie Hive

Something I think would go great with this party is Mexican elote. While I’ve never had authentic elote, I’m a big fan of the American adaptations I’ve tried. The easiest, and my current favorite, comes from the On a Stick book I talked about recently.

All you need is fresh corn, some mayonnaise and parmesan cheese.

It’s great with just those three things but sprinkling on a bit of cumin, cayenne and a squeeze of lime really makes it perfection.

Instead of slathering your corn with butter this summer, give these toppings a try.

Mexican Elote

Slightly adapted from On a Stick

Ingredients
Fresh corn on the cob, shucked and cleaned – however many ears you need

Mayonnaise – 1 tablespoon per ear of corn

Parmesan cheese – 1 tablespoon per ear of corn

Chili powder – ½ tsp teaspoon per ear of corn

Cayenne pepper – ¼ tsp per ear of corn (or adjust per your preferred heat level)

Cumin – ¼  teaspoon per ear of corn

Lime wedge – 1 per ear of corn

Directions

Shuck and clean the corn. Cook in boiling water for five minutes or prepare the corn your favorite way—I know some people like grilling.

In a bowl, measure out the amount of mayonnaise you will need.

In a separate bowl measure the amount of Parmesan cheese you will need.

In a third bowl, combine the chili powder, cayenne pepper and cumin you’ll need. Keep cayenne separate if you have someone who doesn’t like heat.

Spread about one tablespoon of the mayonnaise over an ear of corn. Using your hands is easiest or you could brush it on with a pastry brush.

Sprinkle the cheese mix over the corn pressing lightly to adhere to the mayo.

Sprinkle your spice mix over the corn.