I pretty much forgot about them until I moved back to the west side! Not only is the paletero alive and well but so is the elotero! I also found out there are several carniceria's which sell the corn on a stick. Check out the picture below, it's the corn on a stick my little sister and I shared from a carniceria.
Is it good? I think so and so do many other people. This is the Mexican way of enjoying corn on the cob on a stick. I know most people have seen corn on the cob at county fairs and festivals. Usually it's yellow corn and you can smother it in butter. This is the way I usually see corn on a stick eaten. But I think the Mexican way is much more savory. How do you achieve this corn on a stick with a twist?
- Steam some corn, white corn is the best for this. But again that is personal preference.
- Smother the corn with mayo (you can use cream but I like mayo).
- Roll the corn around in some hard grated cheese. Parmesan works well because it's easy to obtain where I live but queso fresco is the traditional way. (You can also sprinkle the cheese on if you prefer it to rolling the corn in the cheese.)
- Optional! Chile powder, paprika works well in a pinch but any type of fine chile powder works well.
- Optional! Why stop at mayo and cheese? Pack on a few more calories with squeezy butter drizzled on the corn.
What was that you said? You are having a bbq? You are going to be grilling your corn, you say? Okay, well you can have it the buttery way, the way listed above OR try this:
- Cut a few lemons into wedges.
- Take your grilled corn and rub the lemon on the corn.
- Sprinkle with some chile powder.