Day of the Dead Partying

So last Saturday night, we joined our good buddy Rick for a Day of the Dead party and a great little hidden restaurant in Atlanta. These are two of the decorations that are on the walls.

There was a surf-salsa band which kept us tapping our toes and the cute little kids dancing up a storm. Even the wait staff were dressed up.

But the best part was the food. I had something similar to Elote, which is Mexican corn on the cob done with a twist. So read the recipe below from www.allrecipes.com and just take the corn off the cob and add a good little sprinkling of chili powder for an extra kick. Yum!

Elote

Ingredients

• 4 ears corn, shucked
• 1/4 cup melted butter
• 1/4 cup mayonnaise
• 1/2 cup grated cotija cheese
• 4 wedges lime (optional)

Directions

1. Preheat an outdoor grill for medium-high heat.
2. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge. (and add some chili powder too!)