Guys....this corn! Our family first came to know it's existence from the movie "Nacho Libre" (classic), but then actually tried it when some dear friends from Mexico had us over for authentic Mexican food. We instantly fell in love and knew it would become a permanent part of our lives. Naturally gluten free and oh, so delicious! You will never think of corn the same again!
Elote Corn - Mexican Street Corn
Serves 4 (can easily make more or less)
4 ears of fresh corn on the cob
1/2 cup Mexican mayonnaise (this makes it....don't substitute!)
8 oz. Cotija Mexican style grated cheese
Paprika or chili powder for sprinkling
Bamboo skewers
Trim ends of corn to remove hair and loose leaves. Grill over medium heat for about 20 minutes, turning once. Shuck corn. Insert bamboo skewers into one end to make it easier to prepare and eat. Place the mayonnaise and cheese each on separate plates. Take each cob of corn and roll in mayonnaise, then in cheese. Sprinkle with paprika or chili powder (or both). Serve immediately, or keep in oven on warm until ready to serve.
Step-by-step tutorial:
Gather your ingredients. You will need as many ears of fresh corn as people you are serving (or more!), Mexican style mayonnaise (this is important to get...it has lime in it and just tastes different from regular mayonnaise. You can find it in the Hispanic section of most grocery stores), a bag of Cotija grated cheese (found in the Hispanic refrigerated section of most grocery stores), paprika, chili powder, and some bamboo skewers.
Trim the ends of the corn, leaving the leaves in place. Grill over medium heat for about 20 minutes, turning over once. You will know it's ready when the leaves start to turn black. Corn is so easy to grill! You really can't mess it up when you grill it in the husk. You can cook it low and slow, or faster on a higher heat. It turns out perfect every time.
After husking the grilled corn, insert a bamboo skewer in one end to make it easier to prepare and eat. Place 1/2 cup mayonnaise onto a plate. Roll corn in it, getting just a thin layer around the entire cob.
Next, place the cheese on another plate and roll the corn in that. It will stick perfectly to the mayonnaise. Turn it a few times to get it nice and covered.
Last, sprinkle with seasoning of choice. We love both paprika and chili powder. You can also just mix in about a teaspoon of each spice with the cheese so it's more uniform for rolling in.
I dare you to eat just one! They are so amazingly yummy....I actually dream about them at night. You will most likely buy more corn per person the next time you make it! And talk about a fun food for kids to eat....anything on a stick is kid-approved, right?
Recipe Source: Recipe from our friends the Chinas family
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