For my last late summer post and before I delve into autumnal goodness, let’s send off this glorious season the right way. One of my favorite late summer things to eat is fresh grilled corn on the cob, the kind with charred marks that they sell at street fairs and the Minnesota State Fair. But even better than that is when it’s slathered with garlic lime mayo and cotija cheese and sprinkled with Tajin spiced chili salt, to make one of the best things ever: Elote. But what if you want elote on the go? For a picnic or a dinner party? Because elote is best served made-to-order, typically a street food, it’s not so easy to serve to guests and definitely doesn’t last long enough to bring with you to a picnic. So this is why we have ezquites. Deconstructed, served in a cup or large bowl to share, ezquites are great for dipping corn chips into or eating with a spoon.
Recipe after the jump.