The best laid plans sometimes go awry. My Fourth of July menu got thrown off because I left my fresh sweet corn in my mother’s refrigerator. I had intended on making Elote, or Mexican Street Corn, on the grill.
Forgetting the corn did not ruin dinner on Independence Day. No one missed it because they didn’t know about it. However, I’m sure they will miss it if that happens again.
I grabbed the corn the next day and was going to make Elote as a side dish. My family was so intrigued by what I was doing and the smell coming out of the kitchen that not only did they seem to forget about everything else, but they asked me to make another batch. Right then.
Because I love my family and the corn was so incredibly delicious I obliged. It helped that The Hubs offered to cook this batch on the grill, rather than me heating up the house again.
I thought the grilled flavor up-leveled the Elote, as did D4. The Hubs said he didn’t notice a big difference.
Both D3 and D4 were talking to my mother about the Elote this morning. They went on my routine coffee time at mom’s house this morning. Mostly for Monkey Bread, not coffee; but that’s another story.
Anytime a dish is still being talked about days after it was made means it was good. I can tell that this amazing Mexican Corn dish, Elote, is going to be on our table regularly.
Have you ever eaten Elote? If you have was it from a street vendor or did you make it? I am delighted that D1 shared this amazing recipe with me.
Elote (Mexican Street Corn)
- 4 ears corn husks pulled back, cleaned
- ¼ cup Mayonnaise
- ¼ cup sour cream
- 2 tablespoons unsalted butter softened
- ½ cup Queso Fresco
- ½ - 1 teaspoon chili powder
- ½ teaspoon salt
- 2 teaspoons minced garlic
- 2 tablespoons cilantro finely chopped
- 1 teaspoon Sea salt
- 1 lime cut into wedges
Preheat grill (or oven to 350 degrees F).
Pull the husk back from the corn without removing. Clean the silk from the corn and wash. Dry with a lint free towel and carefully pull husks back over corn. Microwave corn for about 3 minutes.
While corn is microwaving combine mayonnaise, sour cream, butter, cheese, chili powder, garlic, salt, and cilantro in a bowl. Stir until well mixed.
Place corn on the grill for 5-10 minutes (or in the oven) until charred. Brush the mayonnaise mixture onto the hot corn carefully and bring husks back over the mixture. Return to the grill for another 3-5 minutes.
Carefully pull husks back down from the corn, to use as a handle.
Serve hot with a squeeze of lime if desired.
Note: You can also cut the corn from the cob if you prefer.