Ready, Set, Cook! Hidden Valley Contest Entry. This is a wonderful Mexican street cart food, that is either served on the cob (Elote), or off the cob in cups (Esquites), by vendors. This is an American twist on a Mexican favorite. I would suggest trying all 3 preparation methods to see which one appeals to you. Enjoy!
*Note: Prep and cook time does not include the dressing prep. Also, being that it's the dead of winter in Midwest USA when I created this, I used frozen corn on the cob, but I would suggest using fresh.I highly recommend making the dressing at least 2 hours (or more), before serving, so that the flavors have time to blend.
*** At the end of the directions (Steps #12-#15), you will find the traditional ingredients for this recipe.