Upgrade your buttered corn-on-the-cob to something much more flavorful.
Main Ingredients:
4 ears of sweet corn (keep the husks intact)
Fresh limes (2-3)
Toppings, Option A:
4 teaspoons mayonnaise
1/2 cup finely shredded cotija cheese
Chili-lime seasoning
Toppings, Option B:
1/3 cup Mexican crema, or sour cream
1/3 cup mayonnaise
2 finely minced cloves of garlic
1 teaspoon of ancho chili powder or chili-lime seasoning
1 Tablespoon finely chopped cilantro (plus more for garnish)
½ cup finely shredded cotija cheese (plus more for garnish)
Preparation
- Take the corn in the husks and submerge in a pot of water for at least an hour (up to 8 hours).
- If making Option B Toppings, whisk together crema (or sour cream), mayo, garlic, chili powder/seasoning and cheese.
- Heat up your outdoor grill.
Cook & Serve:
- Place corn (still in husks) on the grill for 30 - 40 minutes, turning occasionally, until husks are dry and blackened. Remove from grill. Using hot pads/mitts, husk the hot corn and remove the silk. Stab the ends of each cob with skewers or corn holders to make prep and eating much easier!
- For Option A Toppings, brush each cob with a teaspoon of mayo. Sprinkle heavily with the shredded cheese and then sprinkle with chili-lime seasoning. Serve with lime wedges.
- For Option B Toppings, generously spread the crema mixture all over the hot, cooked corn. Garnish with more cheese, cilantro, chili seasoning and lime wedges.
A Little Backstory:
I went to one of those pretentious, expensive, hipster restaurants, and was thrilled to see elote on the menu. They served it in a single plastic spoon: Four kernels of corn, two crumbles of cheese, and a cilantro leaf.
This recipe is not that. Thankfully.
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