Elotes (Mexican Street Corn)
Elote is Spanish for “corn,” but it is oh so much more than mere “corn on the cob.” It is what separates the basic boring kernels from blah to kick ass. When living in Chicago in the heart of Logan Square, I would see vendor’s everyday pushing their carts around selling versions of this grilled treat of ultimate perfection.
For those of you who have not experienced the tastiness of the Elote then you haven’t lived yet because this is probably one of the greatest dishes you will ever experience. Nothing beats grilled and charred corn, slathered in cheesy mayonnaise, and then topped with spicy chipotle pepper that revs the taste buds into overdrive. So just remember the next time you are having the Ultimate Mexican Fiesta to be sure to serve this creamy, cheesy, and spicy corn treat.
Ingredients: Yields 3 Servings
- 3 ears of Corn
- ½ c. sour Cream
- ¼ c. Mayonnaise
- 2 tsp. Chipotle Pepper + extra for garnish
- 1 c. Feta Crumbled Cheese (reserve ½ c. for garnish)
- ¼ c. Cilantro, finely cut + extra for garnish
- Lime wedges for serving
- Heat a gas grill on high and then brush grate with oil.
- Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.
- While the corn is grilling, combine the remaining ingredients in a bowl and set aside.
- Remove the corn from grill and immediately slather the mayonnaise/ sour cream mixture on the corn coating all the sides.
- Sprinkle the remaining cheese over the cobs and then top with some of the extra chipotle pepper and cilantro.
- Serve warm with lime wedges.