Elote (Mexican Street Corn)
There’s nothing like Jersey sweet corn. It’s sweet and crisp and I can’t get enough of it. With September just around the corner, we’re coming to the end of its season. I can never get tired of plain old on corn on the cob slathered in butter with a heavy hand of salt and pepper. I could eat it every week and have to have two ears. I can’t stop at just one. This week I threw together an Elote. Pronounced eh-LO-tay, it’s otherwise known as Mexican street corn because it’s sold by street vendors across the country. Grilling the corn is the technique used to start this dish and every single ingredient in this recipe enhances its flavor and takes it to another level. After it’s pulled off the grill, basting each ear in mayonnaise and butter makes it extra sweet and almost creamy. Then the chili and cayenne powder give it a little heat. The cojita cheese adds another layer of saltiness and the cilantro and lime finish this flavor explosion with a tangy and citrus note. This is the fanciest corn I know and makes me feel like I’m out to dinner in Guadalajara. Recipe for Elote (Mexican Street Corn):Ingredients:4 ears of corn, shucked4 tablespoons unsalted butter, melted3 tablespoons Hellmann’s real mayonnaise (full fat, no low fat)1/3 cup cotija cheese, finely grated½ teaspoon chile powder1-2 dashes cayenne powder, more if you like it hot¼ teaspoon kosher salt1/8 teaspoon freshly ground black pepper3 tablespoons fresh cilantro, chopped1 lime, quartered
Directions:Preheat grill to medium-high heat.In a small bowl mix together the chile powder, cayenne powder, salt, and pepper. Set aside.Grill corn until cooked through and charred all over, turning with tongs, about 8-10 minutes. Using a basting brush, brush each ear of corn with the butter then brush each ear with the mayonnaise, spreading evenly. Sprinkle the ears with the chili powder mixture, then the cotija cheese, and last the cilantro. Serve each ear of corn with a wedge of lime, squeezing it on the ear to bring out the flavor.