Saturday, June 4, 2016

Mexican-Style Corn (Elotes)

Mexican street corn (Elotes) is a popular street food in Mexico consisting of grilled or boiled corn-on-the-cob that is typically slathered with a mayonnaise/crema sauce seasoned with chile powder, salt & lime juice, and garnished with crumbled (e.g., Cotija) cheese and cilantro leaves. In my version, I remove the husks from the corn, grill them until lightly charred, remove from heat, slather each with spicy lime-mayo sauce, wrap in foil, and put them back on the grill until heated through. I omit cheese because I don't want the corn to taste too salty (the sauce adds just the right amount of salt, IMHO). The flavor of this corn is so addictive that it'll be hard for you to go back to just regular plain ol' boring buttered corn-on-the-cob once you've tried it.

6 ears corn, husks & silk removed

6 tbsp. light or regular mayonnaise
1 1/2 tsp. ancho chili or chipotle pepper powder
3/4 tsp. garlic powder
3/4 tsp. kosher salt
3/4 tsp. black pepper
2 tbsp. fresh lime juice (or 3/4 tsp. lemon pepper)

If making less than 6 ears of corn, use the following sauce recipe, which is for one ear of corn. Multiply quantities according to how many ears you have:
1 tbsp. light or regular mayonnaise
1/4 tsp. ancho chili powder
1/8 tsp. garlic powder
1/8 tsp. kosher salt
1/8 tsp. black pepper
1 tsp. fresh lime juice (or 1/8 tsp. lemon pepper)

1. Husk the corn and remove silk. Rinse well. Submerge the corn cobs in a pan of cool water until ready to grill.

2. Combine all sauce ingredients together in a bowl. Cover and refrigerate until ready to use.

3. Prep your grill. Grill the corn cobs until lightly charred on all sides but not cooked through.

4. Remove the cobs to a baking sheet or chopping board. Slather the cobs thoroughly with the sauce and wrap each tightly in foil.

5. Return the foil-wrapped cobs to the grill and cook another 5-10 minutes until cooked through. Remove from heat and let rest for 10 minutes before unwrapping.

6. To serve, garnish the corn cobs with cilantro leaves and serve with lime wedges on the side.

Remove the husks & silk from the corn cobs and soak the cobs in cool water until ready to grill.

 For the sauce: lemon pepper (a substitute for fresh lime juice if you don't have that on hand), garlic powder, black pepper, chile powder, and salt mixed with mayonnaise.

 Grill the corn until lightly charred on all sides.

 Sasha hanging out with Gil on corn grilling duty.

 Remove the charred corn to a foil-lined baking sheet and brush generously with the mayo sauce on all sides.

 Foil-wrapped corn is returned to the grill to cook an additional 5-10 minutes. 

Served here as a side to grilled Santa Maria-style try-tip and salsa. 

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