This time of year I fluctuate between wanting to never see another ear of corn again to wanting to eat as much as possible before the roadside stands switch over their stock to pumpkins (which will happen before you know it!).To take a break from the usual butter and salt routine, I’ve made this version of corn on the cob a few times this summer. There are several ways to make this traditional Mexican dish, but I liked this recipe for the simplicity – mix together and slater on grilled corn!
My little helper.
Elote (Mexican Corn)
(Adapted from Serious Eats)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup finely crumbled cotija or feta cheese, plus more for serving
1/2 teaspoon chili powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped cilantro leaves and tender stems (I’m not a fan of cilantro, so I skip this ingredient!)
4 ears shucked corn
1 lime, cut into wedges
Preheat the grill.
While the grill heats, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro (if using) in a large bowl. Stir until mixed well and set aside.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.