June 10, 2013

Mexican Street Corn (aka Elote)


I've been chomping at the bit for sweet corn season here in Pennsylvania. It's going to be another month or so until the local corn starts showing up in the markets and road side stands... but I thought I would share my favorite way to serve fresh corn on the cob with you now so that you can try this as soon as it's available. Hands down this "Mexican Street Corn" method is my most requested recipe.

The corn is roasted on the cob and in the husk either over coals on a grill or even roasted in the oven. If you roast on a charcoal grill, you get a amazing charred flavor that adds a wonderful dimension but roasting corn in the oven couldn't be simpler.... especially if the weather doesn't cooperate for outdoor cooking.

Standing around outside with my family, a corn on the cob in one hand and a Corona in the other is quintessentially summer to me. Something so so simple, so delicious and absolutely perfect.

What food and drink speaks summer for you?


To Grill Corn on a Charcoal Grill:
1: Prepare grill. You will be using a hot, direct heat method.

2: Place the corn, in the husk, on the grill and cover. Turn every 5 minutes until the husk is charred. About 20 minutes.

3: Remove from the grill and allow to rest for 5 minutes before shucking and serving.

To Roast Corn in the Oven:
1: Preheat oven to 350* F

2: Place the corn, in the husk, directly on the oven rack and roast for about 30 minutes. (turning is not necessary in this method.)

3: Remove from the oven and allow to rest for 5 minutes before shucking and serving.


Mexican Street Corn (aka Elote)
Ingredients:
  • 6 ears roasted sweet corn (see roasting methods above)
  • 1/2 to 1 cup mayonnaise
  • Juice from 1 lime
  • Chile powder (in a shaker)
  • 1 cup Queso Fresco, Crumbled
  • 1/2 cup fresh cilantro, finely chopped (optional)
Method:

1: Combine mayonnaise and lime juice in a small bowl.
2: Brush shucked corn on the cob with mayo/lime mixture.
3: Sprinkle cob to taste with chile powder.
4: Sprinkle cob liberally with crumbled queso fresco.
5: Sprinkle cob with chopped cilantro, if desired.
6: Eat with lots of napkins at the ready! Enjoy!

Serves 6


 Notes:
~ If your corn is not *very* fresh (just picked) you will want to soak the ears in their husks for 10-15 minutes to prevent them from drying out on the grill or in the oven. If you know your corn is super fresh, you can omit this step. Just fill your sink with cool, clean water from the tap and allow the ears to sit in the water just before cooking. Drain the ears a bit and roast on!

~ When shucking, leave the husk attached to the end of the cob and use as a handle! The silk should slip off easily. Great for easy outdoor eating.

~ Queso Fresco is literally "fresh cheese" and available in the refrigerated section in most grocery stores. But most definitely could be found in a mexican or latin market. It's a mild, white, crumbly cheese usually made with cow's or goat's milk. It's quite delicious and makes a good substitute for feta or goat cheese. It's got a nice salty/sour note.

~ Because queso fresco is a bit salty, I don't add any additional salt to this recipe. Try it before adding salt the way you might usually to corn on the cob.


4 comments:

  1. Scrumptious! That combo is awesome.

    Cheers,

    Rosa

    ReplyDelete
  2. Exactly what I'm looking for! Thanks, Sherry Jo!

    ReplyDelete
  3. Here in Arizona, it's the only way I eat corn. I brush with mayo and sprinle on Tajin which is chili powder with lime in it. Then the cheese and cilantro. SO good.

    ReplyDelete

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