Meatless Monday: Elote – Mexican Grilled Corn

Elote is something I dream about.  Elote is Mexican Grilled Corn.  Being from the Midwest, I am a lover of 20130621-mexican-street-corn-10-thumb-625xauto-334991sweet corn.  As a young kid, corn on the cob with a simple slathering of butter, salt and pepper was sufficient. When I lived in DC, Maryland Blue Crabs (because that’s what they do!) and corn with Old Bay seasoning was standard.

Now that I have lived in the Southwest and Arizona specifically, pungent lime and floral cilantro are the norm.  My favorite place to get Elote is at Reforma, a great restaurant nearby.  They also make perfect calabacitas, which to us Midwesterners is squash.  But, I’m not going out tonight and I feel like eating Elote!  When you mix the bright Mexican flavors of lime, cotija cheese chili powder and cilantro, a whole new world opens.

My other problem is that its not corn season yet so frozen sautéed corn will have to do but I’m using this recipe that I found below as my inspiration.  We often eat grilled corn with just a salad.  But, tonight we have left over pork ribs that I will turn into tacos.

Grilled Mexican Street Corn (Elote)

Ingredients:

1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup finely crumbled cotija or feta cheese, plus more for serving
1/2 tsp ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced (about 1 tsp)
1/4 cup finely chopped cilantro leaves and tender stems
4 ears shucked corn
1 lime, cut into wedges

Directions:

  1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
  2. While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.
  3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
  4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

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