Grilled Mexican Street Corn // Elotes
Behind the Mexican street corn
Hello from summertime. I christened our new grill (a Weber Genesis — so far so in love) at lunchtime today with cheeseburgers and Mexican street corn; spent plenty of QT on the porch with some of our most special peeps; and have made an official policy of wearing flip flops to borderline inappropriate events.
But don’t worry. Summer or no, everything else is about the same. I used semicolons, for one thing. I read the Sedaris diaries and finished Master of None. I went on a bit of a Freakonomics podcast bender earlier this week. (Two Koch Brothers episodes later, I am still very much not into the Koch Brothers.) I relearned how to use the the word “stochastic” in a colloquial way and still don’t know or really care how to use it technically.You know, that kind of thing.
Appropriating elotesHere’s something else that hasn’t changed. As was the case when I posted a recipe for esquites last year, I still haven’t eaten street corn in Mexico.
This food is just SO goodYou guys, the thing is, this food is SO good. It’s so good it’s hard to put down, which is excellent because you’ll need seventeen napkins and a light dusting with a garden hose every time you try. Deliciousness. That’s my excuse for making this dish with no real right to. And I’m feeling very good about it.
- 8 ears corn, shucked
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 teaspoon ancho chili powder
- 1 large garlic clove, minced
- Juice and zest of one lime
- 1/2 cup minced fresh cilantro
- 1/2 teaspoon salt
- 1/2 cup crumbled Cotija cheese
- More cilantro, chili powder and lime wedges to garnish
- Preheat grill to about 400°F. Place shucked corn on grates and grill until nicely browned but still tender, about 3 minutes per "side," 10-ish minutes total. Place on a serving platter to cool slightly.
- In a small bowl, stir together the mayonnaise, crema or sour cream, chili powder, garlic, lime juice and zest, cilantro and salt.
- Spread sauce over corn with a spoon. Sprinkle with Cotija and with extra cilantro and chili powder. Garnish with lime wedges and serve warm.