Elote: Mexican corn

Elote: Mexican Corn

I love to have people over for dinner. But with my cousins, it gets a little tricky. They eat a lot and they are hungry as soon as they walk in. So I have figured out this trick to keep them busy before the main dish is ready. The trick is a big and filling appetizer. It works like a charm. Tonight, I made them Elote.

I can't remember exactly what made me think of Elote, but the first time I had it was at the Tres Agaves food truck that occasionally comes to my office building. I immediately fell in love with it but it wasn't until recently that I thought of making it myself. I looked up the recipe online, but couldn't find a single recipe that seemed authentic enough, but it gave me an idea of what the ingredients should be. I went to a Mexican store near work and grabbed the Cojita (Mexican Cheese) and got the rest from the local Safeway.  It turned out absolutely amazing. Here goes the recipe:


4 ears of corn, shocked
1/3 cup sour cream or Mexican crema
2 Tbs mayonaise
2 Tbs chopped cilantro
1/3 cup grated Cojita cheese
1/3 tbs cayenne pepper
1 lime
Few lime wedges for serving
salt to taste


Mix the sour cream, mayo, cayenne pepper, 3/4 of cilantro and 2/3 of the cojita cheese. Squeeze the lime and mix well.

Boil the corns for about 5 minutes. Grill them for about 8 to 10 minutes until slightly charred. You can either use your gas stove for this part or use a bbq if you have one. I used my gas stove and they were grilled perfectly.

Coat the corns with the sauce mixture, sprinkle with the rest of the cojita cheese and cilantro. Serve with lime wedges.

Thai Basil Chicken With Eggplants and Coconut Milk

Eggplants and coconuts must be sent from heaven. There is no dish I can think of that has eggplants or coconuts that I don't like. I'm a little disappointed there are no deserts made out of eggplants, because I'm sure it would have been amazing. OK, maybe not. Let's just stick with coconuts in deserts.
This dish is very simple, quick and delicious. It might not be the authentic Thai dish, but I hope you enjoy it as much as I do.


1 lb. chicken breast tender
4 Japanese eggplants
1 Anaheim pepper
1 small yellow onion
1 can of coconut milk
2 tbs finely chopped fresh ginger
1/2 tbs ground coriander seed
1/2 tbs  ground cardamom
1/2 tbs turmeric
1/2 paprika
1/2 ground cumin
4 to 5 basil leaves
salt to taste


Cut the eggplants into small rectangular cubes, add salt and leave in a strainer. This will help the eggplants not soak a lot of oil when frying.

Cut the chicken breast tenders into small and thin slices.
Mix the ground coriander seed, cardamom, turmeric, paprika and cumin together. Coat the chicken slices with the spice mix. Fry them in a pan for about 5 minutes. Set aside.

Chop the onion and the Anaheim pepper. Saute them until the  onions are lightly golden. Set aside.

Finally, dry the eggplants with a paper towel and fry them until they are soft and cooked.

Mix the chicken, onions and pepper together. Add the coconut milk and cook for about 10 minutes.
Add the chopped ginger and cook for another 5 minutes. Lastly, add the chopped basil leaves.

Serve with Jasmine rice and enjoy.