Elote: Mexican Corn on the Cob
Ingredients
Directions
Ingredients
0.5 c
unsalted butter, softened
0.5 c
fresh cilantro, chopped
4
garlic cloves, minced
4
ears corn, shucked and silk removed, but with a partial stalk kept on as a handle
0.5 c
Japanese Kewpie mayonnaise (or your favorite mayonnaise)
0.5 c
grated Cotija cheese
4 tsp
paprika
1
lime, cut into 4 wedges
Elote: Mexican Corn on the Cob
This is, without question, my favorite Mexican street food. It’s kind of amazing how adding just a few elements to the corn creates a sensation that is so balanced and yet hits your palate on every level: sour from the lime, creamy from the Cotija cheese and mayo, and a little bit of bracing bite from the green onion, with the savory perfume of paprika setting off the sweet corn itself. Feel free to experiment and add embellishments like toasted pumpkin seeds or sesame seeds.
4 servings
- In a small bowl, mix the butter with the cilantro and garlic until well combined.
- Preheat a grill or a ridged grill pan over medium-high heat.
- Grill the corn until hot and lightly charred all over, 7 to 10 minutes.
- Coat the ears in the seasoned butter. Wrap each ear in aluminum foil and place the corn on the grill for another 2 minutes.
- Unwrap the ears and spread them evenly with the mayonnaise. Sprinkle with Cotija cheese, dust with paprika, and serve hot with a lime wedge to squeeze over the top.
Reprinted with permission from “Straight Up Tasty” by Adam Richman, copyright © 2015. Published by Clarkson Potter, an imprint of Penguin Random House LLC. Photograph copyright © 2015 by Evan Sung.