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Chino's Corn (Elote)

 

Summer means sweet corn! Years ago when my family did mission work in Mexico, Elote was a special treat. Sold on street corners in Mexico and in some parts of the U.S., here’s a traditional version of Elote and an easy casserole version our family calls “Chino’s Corn” named after our Mexican street vendor friend.

 

 

 

Chino’s Corn (Elote)

  • Corn on the cob
  • Mayonnaise (Miracle Whip is best!)
  • Queso Fresco (crumbled)
  • Chili Powder
  • Heavy duty wooden skewers

 

Cook corn in boiling water for 8 minutes. Remove and skewer. With a spatula, coat the corn with mayonnaise, sprinkle with crumbled cheese and dust with chili powder to taste. Amazing!

 

Microwave Casserole Version:

  • 1 bag frozen corn
  • ½ cup mayonnaise
  • 1 cup grated cheese (Co-Jack or Mexican blend)
  • Chili Powder

 

Cook corn according to directions. Drain. Stir in mayonnaise and grated cheese and heat an additional minute to melt cheese. Season to tase with chili powder and serve!

 

 



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Laura Woodworth brings a lifetime of rich and varied experience to her work and writing. With a background as a missionary, homeschooling mom, doula, development executive, bible college teacher, full-time minister and film and television writer-producer-director -- her passion is Jesus and her goal to inspire others to live lives that display God’s glory and goodness.


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