This is my second blog post today! Woot! I love it, I'm making up for all those days I didn't post. I may just have to post twice a day to catch up. I am determined to reach 100+ blog posts before my 1 yr. blogiversary. I also want to reach 100 and hopefully (+) likes on my Facebook page before then too. So if you enjoy my recipes, posts, rants, whatever, go like my page. Or if you would like for me to return the favor I'd totes do it!
|I went to my fave store (Sprouts) and bought fresh corn 5 for $1. Great buy!|
If you are having a cinco de mayo party then you have to and I mean you have to make Elotes (corn). It is a Mexican staple: corn on the cob! I love corn on the cob!! Perhaps you've seen the vendors that are typically outside Hispanic grocery stores that have corn on the cob anyway you want it. Delicious. and filling.
|Only with butter...|
Elote (Mexican Corn on the cob)
- Unsalted butter or regular butter
- Sour cream (I used Mexican sour cream, because it's thicker and creamier)*
- Valentina Salsa (Best salsa EVER!, goes great with anything)*
- Chile powder for fruits (it's a combination of salt, lemon, and chile)*
- Parmesan Cheese (although you can also use queso fresco)
- Lemon pepper (optional)
- Mayonnaise (optional)
* These ingredients can be found at Hispanic grocery stores, or the Ethnic food aisle of your grocery store
Fill a large pot with water and set on medium heat. Add corn with or without husk, your choice. Let the pot boil for about 40-45 minutes until corn is completely cooked, it should be nice and yellow and plump when it's fully cooked. Then remove your corn cob only, because if you remove them all and don't eat them right away they will dry. After you remove from pot, serve and prepare with your favorite toppings!