Elote… oh my new love, Elote! Elote is a common street vendor food in Mexico, which I have sadly missed in my own forrays into Mexico. But you better believe I am going to have my eyes peeled for it the next time I am down south. I asked some of my Mexican friends about it, and they all rolled their eyes up in ecstasy describing it! Sweet grilled corn, slathered with mayonnaise (don’t turn your nose up yet!), lime, mexican Cotija cheese and sprinkled with chili powder… a tasty and unique treat. I was actually introduced to Mexican street corn by my mother-in-law, who made a version of it for a family barbecue. She had no idea what it was called but had gotten the recipe from a friend. A quick internet search revealed millions of variations of which I tried quite a few. And I liked them all! You’ll have to test them out and see which variation is your favorite. For a crowd, I think it is probably easiest just to boil the corn and have people dress their own. But grilling the corn definitely adds a unique flavor, so when you can… grill it up!
Elote: Grilled Mexican Street Corn
Submitted by Mindy ~ The Sisters Cafe
4 ears of corn
1/2 cup mayonnaise
1/2 cup or more grated Cotija Cheese (Queso Fresco or parmesan can be substituted)
2 limes – Juice of one lime, plus one lime cut into wedges
chili powder (can substitute or combine with cayenne pepper for a little more kick)
*You can also add up to 1/4 cup of sour cream and/or 1/2 tablespoon of Cumin to the mayonnaise mixture to mix things up.
Mix mayonnaise with juice of one lime. Place grated cheese on a flat plate.
Peel back corn husks and remove as much silk as possible, then pull husks back up around the corn. Soak corn for 20 minutes in cold water. Preheat grill to medium-high heat. Place corn directly on the grill. Cook for 15-20 minutes, rotating occasionally until the husks are blackened and the kernals are bright yellow.
While still warm, peel back husks and slather each ear with the mayonnaise mixture (this is the glue for the cheese). Roll the corn in cheese and sprinkle with chili powder. Serve with additional limes.
If you prefer, you can cut the kernals off the cob and place in a cup and top with the remaining ingredients.