Street Elotes with
Mole Seasoning

Main Meals

A Recipe by El Popular

Elot-hey! Elotes (uh-low-tays) are roasted corn cobs, skewered to be hand-held, rolled in a creamy spread, crumbly cheese, and sprinkled with cayenne pepper spice. We at El Popular knew this simple and traditional Mexican favorite would be a perfect dish for our Mole Powder to shine. This recipe for Street Elotes with Mole Seasoning uses our Mole Powder in an unusual, delicious way to deliver a rich spicy flavor.

Let’s Get Started

  • Prep Time: 10 mins

  • Cook Time: 10 mins

  • Makes: 8 servings

Ingredients

  • 6 medium ears sweet corn, husks removed

  • 1 tbsp El Popular Mole powder

  • ½ cup Mexican crema, or sour cream

  • ½ cup mayonnaise

  • 1 clove garlic, minced

  • 2 tsp lime zest, from one lime

  • 2 tbsp lime juice, from one lime

  • 1/2 cup cotija cheese, crumbled

  • Lime wedges, to serve

Directions

  • Heat a gas or charcoal grill to 400 degrees F.

  • In a bowl, whisk together the crema, mayonnaise, Mole powder, garlic lime zest and lime juice. Add salt as needed. Set aside.

  • Place corn directly onto grill grates. Grill the corn for about 3 min undisturbed until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove and put onto a plate.

  • Coat each ear of corn completely with the crema mixture. Sprinkle or roll in crumbled cojita cheese. Sprinkle on Mole powder to liberally season the corn. Squeeze on lime juice to taste.

  • Turn heat down to low, add chicken to the sauce. Cover and let simmer for 8-10 min until chicken is cooked through.

  • Enjoy!

Mole 101

  • Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.

  • Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.

  • Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.

Directions

  • Add 2 cups of chicken broth to a large skillet.

  • Heat over a low flame.

  • Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.

  • Keep warm.

Mole 101

  • Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.

  • Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.

  • Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.

Directions

  • Add 2 cups of chicken broth to a large skillet.

  • Heat over a low flame.

  • Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.

  • Keep warm.

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