Elotes with Calabrian Chile, Ricotta Salata and Mango Mayo

Hi everyone! I am so excited to share with you a recipe developed by my friend Gino Garcia, from MextizoPNW!

Here’s Gino, on his inspiration behind these elotes with calabrian chile, ricotta salata and a mango aioli:

The question I usually ask myself when coming up with new dishes is, “What could I make if I had a Mexican food craving while living on the Mediterranean coast?” That’s how I came up with these spicy, salty, and tangy elotes that look just like the ones you know and love, but with a few unique ingredient additions. I swap in ricotta salata — a crumbly, salty Italian cheese that’s still fresh-tasting, and Calabrian chile to give the finished dish a slightly smoky, fruit-forward heat. The spicy mango mayonnaise is a nod to all the mangos con chile I’d get from my local frutero and then immediately inhale. (So much respect for those fruit ARTISTS that gave us all life every summer.) Altogether, these elotes taste like summer and offer a  peek into my Mex-Med world that I know you’ll love.

Follow Gino on Instagram for more recipes!

Spicy Mango Mayo

• 1 Cup Diced Mango
• 1 lime, Zested and juiced
• 2 Garlic Cloves
• 2 Teaspoons Calabrian Chile Powder (or sub with Paprika)
• 1 1/2 teaspoons Kosher Salt, plus more to taste
• 1/2 cup Mayonnaise

Add all ingredients except for the mayonnaise to a food processor and puree until smooth. Add mango puree to mayonnaise in a separate bowl and stir to incorporate. Taste to adjust salt as needed then refrigerate until ready to use. 

To Assemble

• 4 Large Ears of Corn
• Spicy Mango Aioli
• 1 Cup Ricotta Salara, finely crumbled
• 3 Tablespoons Calabrian Chile powder
• 1/4 cup torn basil leaves, cilantro leaves, or parsley
• lemons, halved

Preheat an outdoor grill or grill pan on high heat. Brush grill with oil, then add corn, turning occasionally until lightly charred on all sides, about 10 minutes. Remove corn from the grill and immediately brush each ear of corn with 2-3 tablespoons of Spicy Mango Mayo. Sprinkle each corn with cheese, a few pinches of chile, and chopped cilantro. Squeeze a halved lime over each and enjoy!