Mexican street corn, known as “elote,” and its cob-less cousin “esquites,” are street-stall favourites that combine the sweet pop of charred corn kernels, the richness of fresh cheese and crema, and the heat from two kinds of chiles—all brightened by fresh lime juice. Although the corn is traditionally grilled over natural hardwood, you can get close to the same results on any backyard BBQ. It’s an enduring favourite, and a great way to make the most of fresh seasonal corn.
On the cob
INGREDIENTS:
6 ears corn
3 tablespoons mayonnaise
3 tablespoons Mexican crema or sour cream
1⁄2 cup cotija cheese or queso fresco, crumbled, and extra for sprinkling
2 garlic cloves, minced
1⁄2 cup finely chopped cilantro extra for sprinkling
1 teaspoon ground New Mexican or ancho chile pepper, and extra for sprinkling
1⁄2 teaspoon ground chipotle pepper
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 limes, cut into wedges for serving
DIRECTIONS:
Shuck corn, then cut cobs in half.
Preheat grill to direct medium-high heat.
In a medium bowl, stir together mayo, crema, crumbled cheese, garlic, cilantro, chile powders, salt and pepper. Grill corn for about 10 minutes, or until kernels begin to blacken, turning a quarter rotation every 2 minutes. In a large bowl, toss corn with sauce, or use a brush to apply, then sprinkle corn with extra cilantro, cotija and a dusting of chile powder. Serve Immediately.
Cooking Time 30 minutes
Yield Serves 4 – 6
Off the cob
INGREDIENTS:
6 ears corn
2 tablespoons mayonnaise
2 tablespoons mexican crema or sour cream
1⁄2 cup cojita cheese or queso fresco, crumbled + extra for sprinkling
1 red bell pepper, stemmed, seeded and diced
4 green onions, sliced finely
2 garlic cloves, minced
1⁄2 cup finely chopped cilantro + extra for sprinkling
1 teaspoon ground New Mexican or ancho chile pepper + extra for sprinkling
1⁄2 teaspoon ground chipotle pepper
2 tablespoons lime juice
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
DIRECTIONS:
Shuck corn.
Preheat grill to direct medium-high heat.
Grill corn for about 10 minutes, or until kernels begin to blacken, turning 1⁄4 rotation every 2 minutes.
After grilling corn, let cool. In a large bowl, stand each ear upright and use a small sharp knife to cut kernels from the cob.
In a medium bowl, stir together mayo, crema, crumbled cheese, bell pepper, green onions, garlic, cilantro, lime juice, chile powders, salt and pepper. Taste for salt and seasonings and adjust if desired.
Add half the sauce to corn and mix thoroughly. Continue adding sauce until corn is well dressed, but not drowning in the sauce.
Finish with a sprinkle of extra cilantro, cojita and a dusting of ground chile pepper.
Cooking Time 30 minutes
Yield Serves 4 – 6
Zero-waste for a delicious taco, combine leftover salad + a little bit of any leftover protein on a tortilla.
