Elote, roasted corn on the cob, is a popular Mexican street food. We sometimes see them at our street fairs here. They are often smothered in butter, mayonnaise, or sour cream, sometimes lime juice, and then topped with chili powder and cotija cheese. If you’re in New York, Cafe Habana 17 Prince Street, New York, NY 10012 is known for theirs.
A couple of months ago, we tried a very interesting variation at Num Pang. The innovative creation had a South East Asian flair, suitable to their Cambodian Style sandwich shop, with coconut flakes and a chili mayo. Checking their website now, it doesn’t seem to be on the menu anymore but you can easily and cheaply make this yourself. It’s suitable as a side dish or afternoon snack, but even more perfect for a barbecue.
Due to the extreme 93+ degree weather, I decided to microwave the corn, my default in the summer. (It works marvelously!) If you want to stick to the classic elote style, feel free to grill or roast the corn.
Cambodian Mexi-Corn
~3 whole or 6 halves of corn
- 1/4 cup mayonnaise
- 2 teaspoons chili garlic sauce
- 3 whole corn
- coconut flakes to taste
- chili powder to taste
Instructions –
1. In a small bowl, stir together mayo and chili garlic sauce. Set aside.
2. Remove outer layers of the corn husk, leaving just a few inner leaves. Wrap a wet paper towel around the corn. Microwave for about 90 seconds (depending on size of corn). Turn it over and microwave for another 90 seconds (depending on size of corn).
3. Remove the husk and silk very carefully. It’s hot!
4 Smear the chili mayo mix on. Sprinkle with a generous amount of coconut flakes. Sprinkle with a few pinches of chili powder, being mindful that it can get spicy. Serve immediately.
