Elotes - Mexican Street Corn
by Caren & Christina
This corn on the cob recipe is one of my summer favourites. Keeping the husk on at the end of the cob gives the dish a rustic look, but for something more refined you can remove the husk completely.
Elotes Ingredients:
- 4 cobs corn, shucked
- 1 garlic clove, minced
- 1 lime, juiced
- 3 tbsp mayo
- 3 tbsp light sour cream
- 1/2 tsp pasilla powder
- 1/4 tsp chipotle powder
- 1/4 cup Cotija cheese, to garnish
Garnish Ingredients:
- Cote D’Azur Chili threads
- Cilantro
Method:
1. Bring a pot of salted water to a boil. Once boiling, add corn and boil for 3 minutes. Remove and cool.
2. Mix garlic, lime juice, mayo, sour cream, spices, and whisk until well combined, set aside.
3. Preheat grill to high and place par boiled corn on the grill until all sides are charred.
4. While still hot, rub the sauce on the corn. Make sure it is rubbed into all crevices and gets in all kernels. Top with crumbled Cotija cheese, cilantro and chilli threads. Serve immediately.
2. Mix garlic, lime juice, mayo, sour cream, spices, and whisk until well combined, set aside.
3. Preheat grill to high and place par boiled corn on the grill until all sides are charred.
4. While still hot, rub the sauce on the corn. Make sure it is rubbed into all crevices and gets in all kernels. Top with crumbled Cotija cheese, cilantro and chilli threads. Serve immediately.
Copyright (c) Caren McSherry 08/2021
