My partner in crime, Christopher, works with a company that indulges in company lunches once every month or two. Employees are encouraged to bring side dishes and desserts. One of his fellows decided to bring a favorite in Houston and other American cities along the Texas-Mexico border – Street Corn, also called Elotes.
While Christopher was too busy munching to get a photo of the dish, he did manage to bring home the recipe and permission to share it with our readers.
ELOTES – Grilled Mexican Street Corn
Prep time: 10 minutes
Cook time: 10 minutes
6-8 ears sweet corn, husks removed
½ cup Mexican crema (or sub sour cream)
½ cup mayonnaise
½ cup minced cilantro
1 clove garlic, peeled and minced
¼ tsp ground chipotle pepper, to taste
2 tsp lime zest
2 tbsp lime juice
½ cup cotija cheese, crumbled (or sub crumbled Feta or grated Parmesan)
Set up your grill as you normally do. Light your coals and get them good and hot.
While the coals are getting started, in a large mixing bowl combine crema, mayo, cilantro, garlic, ground pepper, lime zest and juice and mix until homogenized.
When grill is ready, place ears of corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides.
Transfer corn to cheese mixture and coat well on all sides. Set coated ears onto serving tray and sprinkle with additional cheese and cilantro before serving if desired.
Serve immediately. Lime wedges and crisp corn chips are good sides for this dish.
Refrigerate any leftovers.
If the specific dairy items above are not available in your area, please note the suggested substitutions.
Christopher enjoyed the elotes quite a bit, and hopes that you will, too.
– Ann Cathey