One of my very favorite things about summertime is fresh and flavorful corn on the cob! I could probably eat corn on the cob with butter and salt every single day and not get sick of it, but sometimes it’s fun to mix it up a little bit. A couple of years ago, my daughter Britta introduced us to Elotes (“el-OH-tays”), or Mexican Grilled Corn. This corn dish is very popular in Mexico, and it’s widely available at street food carts. We had never heard of it before, but were eager to gave it a try!
Once we tried it, we were hooked! Who knew that fresh grilled corn could get even better just by adding a few creamy, cheesy ingredients? Even if it sounds strange to you, I highly recommend giving this recipe a try. You may find it hard to go back to plain butter-and-salt corn! :-)
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Elotes (or Mexican Grilled Corn)
adapted from Serious Eats
- 4-6 ears of corn
- 1/4 cup mayo
- 1/4 cup Mexican crema*
- 1/2 cup crumbled cotija cheese*
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- 1/2 tsp chili powder
- 1 lime
*Author’s Note: If Mexican ingredients are hard to come by where you live, you can substitute sour cream for the Mexican crema. You can also substitute parmesan cheese for the cotija cheese in a pinch!
Grill the corn to your liking. I personally find it crunchier and more flavorful to take it off earlier, rather than later.
In a 9×13″ baking dish, combine the mayo, Mexican cream, cobija cheese, chopped cilantro, minced garlic, and chili powder. Mix well.
Roll the grilled ears of corn in the creamy mixture, ensuring they are evenly coated on all sides.
Serve with lime wedges (and plenty of toothpicks!) ;-)
What’s your favorite way to eat corn-on-the-cob?