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  • Elote – Mexican Street Corn
  • Elote – Mexican Street Corn
  • Elote – Mexican Street Corn
  • Elote – Mexican Street Corn
  • Elote – Mexican Street Corn

Elote – Mexican Street Corn

Food | September 05, 2017 | Nik Manojlovich
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Grilled corn slathered in a tangy, garlicky mayo then rolled in cheese, cilantro and ancho powder – what’s not to love about ELOTE – MEXICAN STREET CORN?!

Last summer we went to New York City and happened upon a really funky Taqueria in Greenwich Village. We enjoyed super tasty tacos and grilled corn on the cob. Apparently, corn on the cob is served this particular way in Mexico, where the dish is called ELOTE. I devoured the corn – if it had been a competition, I would have won hands down.

Never one to miss an opportunity, I made my way back to the kitchen window, thanked the chefs for their tasty work then begged for the recipe. The restaurant was jumping, yet the main guy rhymed off the recipe obligingly.

I’m hoping we do it justice – sure is a nice change to the same old corn on the cob.

THE CORN – DO NOT make this recipe for the first time unless the corn is perfect – I’m hoping your first attempt at this will be memorable! When buying corn, look for farm-grown varieties such as Lancelot, Accord, Delectable, and my favourite, Peaches & Cream. To ensure maximum flavour, try to purchase the corn the same day you make this dish. Because the corn is grilled, be picky when you shuck the husks – remove all of that bothersome corn silk to prevent singed strands.

THE SAUCE – Everything about this sauce works. I’m often heavy on the garlic, and in this use, the lime cuts the pungency. When applying the sauce, go big – it’s all about that first creamy bite.

CHEESE – In a perfect world we’d exclusively use COTIJA, a traditional crumbly and slightly salty Mexican cheese. You can use crumbled feta cheese to (almost) re-create the fabulous taste if you’re ever in a pinch.

ANCHO POWDER & CILANTRO – Ancho powder is ground ancho (poblano) chile peppers. This seasoning has a deep rich flavor that imparts a mild to medium heat. Cilantro, more commonly referred to as coriander, is an annual herb that I think smells a bit funky and tastes somewhat soapy – not joking. Yet, in this recipe, it adds a bite of freshness as you gnaw your way across the cob. The ancho powder and cilantro are essential to the punchy flavour of this recipe.

ELOTE – MEXICAN STREET CORN – make it while corn is still in season; you won’t be disappointed.

Ingredients & Amounts

  • 4 ears of corn, shucked
  • For the sauce:
  • ¼ of a cup of mayonnaise
  • ¼ of a cup of sour cream
  • 1 clove of garlic, mashed
  • juice of ½ a lime
  • To complete the dish:
  • 1 cup of Cotija cheese, crumbled
  • 1 tablespoon of ancho powder
  • ¼ of a cup of fresh cilantro, rough chopped
  • lime wedges for garnish

Instructions

  1. Place all of the ingredients for the sauce into a small bowl and whisk together. Set aside along with a marinade or pastry brush.
  2. Crumble cheese onto a shallow, medium-sized oval platter or dish.
  3. Preheat barbecue to medium-high heat, about 450°F. Place ears of corn onto grill and cook until kernels begin to brown. Turn ears as they cook to ensure even grilling. Transfer cooked corn to a platter and return to kitchen.
  4. Liberally brush sauce on to ears then place into cheese and roll to coat. Sprinkle with ancho powder and chopped cilantro. Serve immediately with additional lime wedges as garnish.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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