Friday, July 4, 2014

Elotes (Mexican Corn on the Cob)

Here's the thing about the way Mexican street vendors prepare the corn on the cob they sell in their carts: it may be one of the world's most delicious foods! Sweet corn becomes even sweeter when buttered and roasted on the grill; the cobs are then slathered with mayonnaise, drizzled with salty firm cotija cheese crumbles and dusted with cayenne powder. The sweet corn plays off of the rich mayonnaise and the heat from the cayenne as well as the briny cheese serves to heighten its richness. I like to sprinkle mine with bright, herbaceous cilantro leaves and often drizzle a little lime juice on them. This also works quite nicely as a rich salad, if you cut the corn off of the cob after roasting. We ate this with a homemade version of Mexican rice a garlic-y salad of gem lettuce and heirloom grape tomatoes and marinated grilled carne asada. Dessert was my grilled peaches over vanilla bean ice cream with a honey/spiced cognac sauce spiked with cloves.

Elotes


4 ears corn, shucked
1 Tablespoon butter, softened
2 Tablespoons mayonnaise
3 ounces cotija, crumbled
~1 Teaspoon cayenne powder, for sprinkling
(optional) 3 springs cilantro, minced
(optional) 4 lime wedges

1. Butter corn and place it on hot grill, right next to the hottest part.
2. Cover grill and allow to cook for 5 minutes.
3. Turn corn and cover. Cook for another 5 minutes.
4. Continue to turn and recover every 5 minutes until corn looks cooked (about 25 - 30 minutes) and has started to caramelize all over.
5. Remove corn from grill and allow to cool enough to handle.
6. When corn is still warm, cover all over in a thin layer of mayonnaise (it is easiest to do this by holding the corn ear vertically to apply the mayonnaise). Sprinkle with crumbled cotija and minced cilantro. Squeeze lime wedge on corn cob if desired.

I hope you enjoyed this recipe and I welcome your feedback!

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