Elote is one of my favorite Mexican street foods. It's fun to walk around with a large ear of corn on a stick, slathered in crema, crumbly parm and a kick of cayenne. My cheeks would be covered in the powder.
The 'carrot elote' at Xixa is genius. Instead of a messy ear of corn, it's tender, roasted carrot you eat with a fork and knife. This classy spin on elote is quite easy to replicate at home. It can be served as small as one carrot for tapas or a whole platter for Thanksgiving.
|Things you'll need:|
|1 pound of carrots
1/4 cup olive oil
1/2 cup white bbq sauce (recipe from Serious Eats)
OR 1/2 cup Mexican crema
OR mayo thinned with a splash of vinegar
|1/4 lb queso fresco|
OR cotija or grated parmesan
Cayenne pepper or paprika
Preheat the oven to 400 degrees F.
Split carrots lengthwise. Roast them in olive oil, cut-side down until the edges are brown and they are fork tender, approximately 10 to 15 minutes. You don’t want them to get too soft, so turn off the oven or keep them in the dish on the stove until you are ready to eat.
Spoon the white BBQ sauce onto a plate and layer on the carrots. Smatter the cheese and cayenne pepper directly on top or on the side. If you’ve an aversion to scovilles, try paprika.
Love this? It's part of my Vegetarian Spanish menu.
Did you give it a try? I want to hear how it went. Tag @Randwiches on Instagram or Twitter.