First we eat's elote
Mexican cuisine
After sampling all the delicious corn cup snacks from street vendors in Mexico, we decided to do our own take on this delicious staple. In Mexico, the corn is cooked on a hot griddle until it blisters and then topped with mayonnaise, cotija (queso fresco), lime juice, and chili powder. We opted for adding more fresh ingredients and omitting the mayonnaise.
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