Mexican Street Corn

6     10-15 minutes     Grill    

Growing up, corn on the cob has always seemed like a North American dish. However, now that I’m fully grown I can’t think of corn on the cob without thinking of Elote. It’s the Mexican word for an ear of corn on or off the plant. They do it right in Central America where, in some places, they even have “eloteros” who sell the street corn from a cart.

Here’s a recipe to help you to be an eloteros in your own backyard.

¼ cup mayonnaise

¼ cup sour cream

2 cloves garlic, minced

¼ cup Citrus Chile Butter Paste (found in Rubs & Pastes ) , melted

6 ears fresh corn, husks on

½ cup Parmesan cheese

2 teaspoon ground chipotle powder

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon kosher salt

2 tablespoon lime juice

2 tablespoons chopped fresh cilantro, for serving

1. Preheat grill to medium-high heat (350°F - 400°F).
2. In a medium bowl, combine mayonnaise, sour cream, and garlic. Set aside.
3. Pull the husks back on the corn but do not remove.
4. Remove the silks and baste the corn with Citrus Chile Butter Paste.
5. Replace the husks, and place the corn on the grill grate.
6. Grill for 10-15 minutes, turning often.
7. Remove the corn from the heat and remove the husks.
8. Slather the corn with the mayonnaise mixture.
9. In a medium bowl, combine the Parmesan cheese, chipotle powder, ground cumin, onion powder, and salt.
10. Dredge the corn through the seasoned Parmesan cheese.
11. Place the hot corn on a serving platter and sprinkle with lime juice and cilantro to serve.

To serve this off the cob, add 4½ - 5 cups corn kernels to a large bowl and stir in the remaining ingredients from above. Bake @ 350ᵒ F for 30 minutes until bubbly, and serve hot.