I first tried Elote at a tiny (extremely popular) food stall in New York City, and the experience has stayed with me ever since. For Cinco de Mayo, I wanted to try making it with a little help from our local grocers. You can get the Tajín, Cotija Cheese and authentic Vaquita Crema from Nostalgia Latin Market in Oakville and you can get the Persian Lime Infused Olive Oil from The Olive Oil Dispensary in Burlington.

Enjoy this recipe all summer long! Jon & The Look Local Team

PREP TIME: 10 minutes
COOK TIME: 15 minutes to 25 minutes
SERVES: 6

INGREDIENTS

6 ears of fresh corn on the cob, husked and silks removed
3/4 cup finely grated Cotija Cheese (Nostalgia Latin
Market)
1/2 cup La Vaquita Crema (Nostalgia Latin Market)
1/4 cup Persian Lime Infused Olive Oil (Olive Oil Dispensary)
1/2 teaspoon kosher salt
Tajín seasoning, for sprinkling
Chopped fresh cilantro leaves and lime wedges for garnish (optional)

METHOD

Husk the corn and grill at approx. 450F, turning every 3-4 minutes until the corn is tender and slightly charred.
Mix half a cup of the Cotija cheese with the half cup of Crema.
Remove the corn from the grill and let it sit until it's cool enough to handle (about 5 mins).
Drizzle Persian Lime Olive Oil on each ear of corn, rotating to ensure even distribution.
Sprinkle with kosher salt.
Generously spread your Cotija mixture over the corn.
Sprinkle with Tajín seasoning and the remaining Cotija cheese.
Garnish with lime wedges and cilantro (optional)