May 3, 2019
It’s Cinco De Mayo Time! Here is a game changer for your May 5th party — Boozy Headframe Elotes. MmmHmmm! If you are a big fan of the flavorful Mexican elotes, then you will love our whiskey-fied version.
Here’s what you’ll need:
6 — Husked Corn on the Cobs
1 Tb. of Chile Powder
1/4 cup Olive Oil
Shish Kabob Stick or Corn Holders
Destroying Angel Aioli:
1/4 cup Destroying Angel Whiskey
1/2 cup Mayonnaise
1 tsp. of Sugar
1 cup of ground Flaming Hot Cheetos
1/2 Lime in wedges
Valentina Hot Sauce or Tapatio Sauce
Crema Fresca or Sour Cream
1/2 cup crumbled Cotija Cheese
1/4 cup Chopped Cilantro
In a bowl, mix your mayonnaise, 1/2 lime- juiced, Destroying Angel Whiskey, and sugar. Taste, should be tart and boozy, add a pinch more of sugar if it’s overwhelming. Place into your fridge until you are ready to use it.
Turn on your barbecue (after a long winter this makes me SO happy to type). Heat to medium. Take your husked corns and rub them generously with olive oil then season with a pinch of salt, pepper, and chile powder on each corn. Place the seasoned corns directly onto the grill (hopefully you cleaned it…). Turn your corn after a few minutes on each side. This is the fastest way to cook corn and it will be done very quickly! Remove from the BBQ and place corn holders or a shish kabob stick into your cob.
Now, the fun part — the toppings! Spread the aioli on first, then roll your corn into the crumbled cotija cheese. Finish with ground Flaming Hot Cheetos, drizzle on your crema fresca, hot sauce (if you are up for the heat), and chopped cilantro. Serve with a lime wedge. Mmmmmm. Enjoy!
The Destroying Angel aioli is also excellent with Artichokes, Fried Calamari, onion rings…. you get my roll. It is goooooood!
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