Elotes (Mexican Street Corn)

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Elotes (Mexican Street Corn)

serves 6

  • 6 ears of corn

  • 1/4 cup Crema (or sour cream)

  • 1/4 cup mayonaise

  • 1/4 cup Cotija cheese, crumbled

  • 2 clove of garlic, finely minced

  • 1/2 tsp. finely minced fresh oregano

  • 1/8-1/4 tsp. chipotle chili powder

  • 1 lime, zested & juiced

  • 1/4 cup cilantro, finely chopped

Soak corn in husk in water for about 10 minutes then grill for about 15 minutes turning frequently until slightly charred on outside & corn is tender crisp on inside. Pull back husk & tie together using a length of the husk to bind, this becomes a rustic handle. Remove silk, rub with a little butter & lightly salt & pepper each cob. Grill just enough to give some nice markings but do not dry out corn. Mix Crema & mayonaise until smooth with no lumps. Stir in next six ingredients in a bowl (this can be done in advance & placed in a plastic container) & serve over corn . Garnish with cilantro, additional Cotija & a wedge of lime for squeezing.

Chef Notes: Corn. To soak or not to soak… My advice is this. If your fire is at a nice consistent medium heat & if your corn if fresh & the husks are damp, you can grill without soaking. We have BBQ many ears of corn in the husk without soaking & they cook up perfectly. On the other hand if your corn husks are on the dyer side or your fire is fairly hot, a preliminary soaking is beneficial.

Vegetable Sides, MexicanWendi Nichols2 Comments