Monday, August 1, 2011

Mexican Corn on the Cob {Elote}

So to start off, my husband said this is the best corn he has EVER had.  Interested?!  We love grilling our corn, in fact I can't remember the last time I boiled corn.  This was a delicious change to our usual grill recipe (which is still very good).  There is something about the smoky char the grill gives combined with other yummy ingredients that makes your mouth want to do a happy dance :)
Mexican Style Corn on the Cob
4 ears corn
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt
1 C crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija...we used parmesan)

Cook corn by method of choice (we like the char of the grill).  While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt.  Store in the fridge until ready to use.  (For even better results make the sauce ahead of time).
Grate Cotija cheese (or parmesan) with a fine-hole cheese grater and place on a plate.
When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese.  Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

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