About a month ago,  Benjamin "El Elotero" Ramirez was threaten on the street, had his food cart turned over by a man walking down the street and caught everything on video.  It was hard to watch the video. I must admit that when my husband first told about it, I didn't want to see it.  I didn't want to believe something like that had happened.  When I finally watched it,  I was filled with rage, and sadness at the same time.  But I also felt  extremely proud of the Benjamin for stepping up to that man who flipped his elote cart over.  What Benjamin did, took a lot of courage.  Everyday people get attacked, violated and taken advantage but those who have a false sense of superiority.  I am so happy Benjamin had the courage to not only record the incident, but to also share it on social media amidst our political climate.  The video of course went viral and after only a few hours, El Elotero had thousands of people behind him, supporting him.  

If you heard of or watched the video, I encourage you to also make a donation to his GOFUNDME page.  Donate a few dollars to Benjamin, one dollar can mean the world to him.  You gotta give to get. 

In the meantime, here is a little Elote recipe I created a few weeks ago with our Guelaguetza mole! Enjoy and please remember to tag me @bricialopez and #moleandmore if you recreate any of my recipes.  I LOVE seeing your pics on Social Media! 

MOLE STREET CORN

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.

3. In a blender, blend butter, lemon juice, lemon zest and dash of salt

4. Peel down the husks. Rub each ear of corn with lemon, plus the butter/mole mixture

5. Serve immediately, sprinkled with cotija cheese

INGREDIENTS:

• 2 ears corn, unhusked

• 3 tablespoons unsalted butter, room temperature

• 1 tablespoon mole coloradito

• 1 lemon, its juice plus its zest

• salt

• 1 lemon

• 1/4 cup grated cotija cheese

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