If you’re like me, there’s probably no food that screams summer more than sweet, fresh-picked, grilled corn on the cob. I can eat it all summer long with a little butter, salt and pepper. But, in Mexico, they have a little thing called Elote Corn on the Cob. Actually, sometimes, they cut the corn off the cob and serve it in a cup with a spoon, which is a fine way to eat it as well, especially at a fair or farmer’s market.
But, if you like your corn the way it came out of the ground, here’s my recipe for a great change up that will go with all the great summer dishes you’d serve regular corn on the cob with. Enjoy!
- ¼ cup mayonnaise
- ¼ cup Mexican crema (sour cream will work, but add a pinch of sugar to sweeten it)
- ½ cup fresh grated cotija cheese (in a pinch, fresh grated parmesan or romano will work)
- ½ teaspoon chili powder, (fresh ground ancho or guajillo if possible)
- 2 large minced or pressed garlic cloves
- ⅛ cup finely chopped cilantro leaves and tender stems
- 4 ears shucked corn
- 1 lime, cut into wedges
- Pre-heat grill to high heat.
- Mix mayo, sour cream, garlic and most of the cilantro together and allow to stand.
- Grill corn until it is slightly charred (dark brown) on all sides. (Charring will help caramelize the sugar in the corn and bring out a deeper flavor).
- Remove corn from grill and spread with mayonnaise/sour cream mixture.
- Roll corn in cotija cheese to coat.
- Sprinkle with chili powder and serve with extra cilantro, cheese and lime wedges on the side.
- Enjoy and Cheers, my friends!