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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
2.5 KiB
2.5 KiB
| title | slug | date | lastUpdated | category | tags | cookTime | prepTime | servings | author | description | featured | display | displayPhoto | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Elote (Mexican Street Corn) | elote | 2026-02-10 | 2026-02-13 | mexican |
|
60 | 5 | 8 | jake | Classic Mexican street corn featuring grilled corn on the cob or in a cup. | false | true | ./assets/elote.jpg |
:::photos
:::
:::ingredients
- 6-8 medium ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/2 cup finely crumbled cotija cheese, plus more for serving
- 1/4 cup minced fresh cilantro
- 1 medium clove garlic, minced
- 1/2 teaspoon chili powder (ancho or guajillo recommended), plus more for serving
- 1 lime, cut into wedges :::
:::instructions
- Preheat a grill to medium-high heat.
- While the grill heats, prepare the sauce. In a medium bowl, combine the mayonnaise, crema (or sour cream), 1/2 cup of cotija cheese, minced cilantro, garlic, and 1/2 teaspoon of chili powder. Mix well until combined.
- Grill the corn, turning occasionally, until it's cooked through and charred in spots, which should take about 10 minutes.
- Once the corn is grilled, immediately brush a generous layer of the creamy sauce mixture onto all sides of each cob.
- Sprinkle the coated corn with additional cotija cheese and a dusting of chili powder.
- Serve immediately with lime wedges for squeezing over the corn just before eating. You can achieve a similar result by broiling the corn in your oven or carefully charring it over a gas stove flame. Be sure to turn it frequently for even cooking and char. :::
:::notes
Ingredient Selection
- Cotija is a salty, crumbly Mexican cheese. If you can't find it, a dry feta or even grated Parmesan can be used as a substitute, though the flavor will be slightly different.
- Lime is great on top but don't add it during the mixing process. It makes the elote a bit funky if meal prepping or sitting out a long time.
- Avoid adding salt, as you get saltiness from the mayo and from your toppings.
Topping Selection
- Tajin is elite as an Elote topping.
No Grill? No Problem!
- You can achieve a similar result by broiling the corn in your oven or carefully charring it over a gas stove flame. Be sure to turn it frequently for even cooking and char. :::
:::card[Recipe Card] ::ingredients ::instructions :::
:::references
- Reference Recipe HERE :::