Corn on the cob, an American classic, is known as Elote in Mexico, where it’s boiled or roasted and served on a stick or with the husk as a handle. Street vendors across Mexico and large cities in the U.S. all have their own take on elotes, but they all start with the same simple ingredients: grilled corn on the cob lathered in a mixture of mayonnaise, sour cream, cotija cheese, chili powder, garlic and cilantro. Yum!
1/2 lb bacon, cooked and crumbled
1 cup cilantro
6 cups sweet corn kernels
5 cloves of garlic (minced)
3 jalapenos ( 2 minced, 1 sliced for garnish)
1 white onion, medium (chopped)
4 cups chicken or vegetable stock
1 tsp chili powder
2 tsp ground cumin
3 tbsp flour
2 tsp salt
1 tbsp sugar
4 tbsp butter
1/2 cup cotija cheese
1 1/2 cups heavy cream
Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.