All The Flavors In The World
One of summer’s greatest gifts is fresh, corn on the cob. It’s an all time favorite. Although it certainly appears that there will be no county or state fairs this year, when I do get a chance to go, I am drawn to the humongous fresh grilled corn stands. Elote or Grilled Mexican Street Corn is my idea of heaven on earth. Grilled corn, slathered with a creamy and zesty mix of lime, spices, cheese and cilantro. When you’re planning your next barbecue, give your corn a little extra love and serve it this way. The recipe is super simple and your friends and family will positively swoon over it.
(Don’t want to make this on the cob? Here’s a link to my Mexican Street Corn Dip https://wp.me/p9KEfL-8F
Farm To Table
My family is from Illinois, the corn farm state. Once we leave the city, we travel by car for hours to my dad’s hometown. You see almost nothing but cornfields. Field after field, separated only by truck stops and Starbucks, you will likely start to believe you’re just traveling in circles.
I am a frustrated gardener for sure. I have to say that one of the most difficult crops for me to grow successfully is corn. That’s because I am fighting all known garden creatures for at least my fair share. One year I actually watched the stalks being pulled underground by a very well fed gopher! Yep, just like in the cartoons.
But, I never give up, I try every year. Sometimes I only get a few decent ears of corn but you know what? It’s totally worth it. Freshly grown and picked sweet corn is delicious, right out of the garden, even raw!
Grilled Mexican Street Corn (Elote)
If you want to give your corn it’s own “handle”, when you shuck the corn, start at the very top of the ear where the silk is. Gently pull down on the green leaves keeping the bottom leaves intact. Remove the silk and wash the corn. Using kitchen twine or a long piece of the silk, tie the pulled leaves together in the center. Set each onto a foil or parchment covered baking sheet.
Prepare the sauce. Into a medium sized bowl, add 1/2 cup mayonnaise with 1/2 cup sour cream, 1/4 cup freshly chopped cilantro, 1 tablespoon lime zest (from about 3 limes), 1 teaspoon chili powder, 1 teaspoon ground cumin and 1 tablespoon lime juice. Add 1/2 cup of crumbled Cotija cheese. If you can’t find Cotija, it’s okay to substitute with feta or Parmesan. Cotija is a salty, crumbly cheese similar in flavor to both.
Preheat your grill. Lightly oil each ear of corn, then season with salt and pepper.
Put the corn onto medium direct heat, cooking the corn until it’s slightly charred, turning often, about 15 minutes. If the corn is becoming too dark, reduce the flame or move to an area off of the direct heat.
Remove from the grill and brush each cob liberally with the sauce. Transfer to a serving platter and garnish with extra cheese and chopped cilantro. Serve with lime wedges.
Enjoy!
Grilled Mexican Street Corn
Notes
If you want to give your corn it's own "handle", when you shuck the corn, start at the very top of the ear where the silk is. Gently pull down on the green leaves keeping the bottom leaves intact. Remove the silk and wash the corn. Using kitchen twine or a long piece of the silk, tie the pulled leaves together in the center. Set each onto a foil or parchment covered baking sheet. Proceed with the recipe.
Ingredients
- 8 ears corn, shucked
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup crumbled Cotija cheese, divided
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 cup cilantro leaves, minced, plus more for garnish
- 1 tablespoon lime zest
- Lime wedges, for serving
Instructions
Clean and Shuck The Corn
- Lightly coat each ear of corn with vegetable oil, then season with salt and pepper to taste.
Prepare the sauce.
- Into a medium sized bowl, add 1/2 cup mayonnaise with 1/2 cup sour cream, 1/4 cup freshly chopped cilantro, 1 tablespoon lime zest (from about 3 limes), 1 teaspoon chili powder, 1 teaspoon ground cumin and 1 tablespoon lime juice. Add 1/2 cup of crumbled Cotija cheese.
- (If you can't find Cotija, it's okay to substitute with feta or Parmesan. Cotija is a salty, crumbly cheese similar in flavor to both.)
Preheat your grill.
- Lightly oil each ear of corn, then season with salt and pepper.
- Put the corn onto medium direct heat, cooking the corn until it's slightly charred, turning often, about 15 minutes. (If the corn is becoming too dark, reduce the flame or move to an area off of the direct heat.)
- Remove from the grill and brush each cob liberally with the sauce.
- Transfer to a serving platter and garnish with extra cheese and chopped cilantro.
- Serve with lime wedges.
- Enjoy!
