Elote is a popular Mexican street food consisting of steamed sweet corn on the cob slathered in a creamy sauce and then rolled in crumbled cheese and spices; it’s a definite crowd pleaser. We decided to turn the classic street food into a buttery biscuit and pair it with a spicy parmesan aioli.

INstructions:

1. 1. Preheat oven to 375˚F.
   2. For Aioli: Place all ingredients into a mixing bowl and whisk together. Cover and set aside until ready to use.
   3. For Biscuits: Place flour, cornmeal, baking powder, baking soda, salt and ancho chile powder into a large mixing bowl and whisk together.
   4. Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms, and then mix in cotija, corn, cilantro and lime zest until well combined.
   5. Pour buttermilk over the mixture and stir together until sticky dough comes together.
   6. Using an ice scream scoop (or two spoons) drop 1/2 cup sized biscuits onto a parchment lined baking sheet, 1 inch apart.
   7. Bake biscuits for 10 minutes, and then remove from oven and brush tops with melted butter. Place biscuits back into oven and bake for an additional 5 minutes, or until golden brown.
   8. Remove biscuits from oven and transfer to a cooling rack. Once cool enough to handle serve with aioli.

Crank up your cooking tip:

With the No Preheat feature on the Frigidaire Professional Double Wall Oven, you don’t have to wait for your oven to heat up to start baking!