Elote is basically a popular Mexican version of corn on the cob. Besides tacos, it’s easily one of my favourite dishes when I find myself wandering the streets of Mexico, Chicago or Oakland. Grilled whole and then smothered in a combination of delicious ingredients. It’s a really simple dish that can be made in 15 minutes. I like to remove the husk of the corn, but leave a bit of a stalk attached so each ear comes with it’s own handle.

1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema (sometimes I even use Greek yogurt)
1/2 cup finely crumbled cotija or feta cheese, plus more for sprinkling
1/2 teaspoon chili powder, plus more for sprinkling
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup chopped cilantro
5 ears shucked corn
Fresh lime wedges for squeezing

-Set the burners on your BBQ to high heat.

-While patiently waiting for your BBQ to heat up, combine the mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir everything together and set aside.

-Once the BBQ is hot, place the corn on the grill and rotate every two minutes until cooked through. Don’t stress about the char marks. You want the corn to have have some scars. They make it taste better.

-Remove the corn to a platter and spoon/spread/dollop the mixture on to the corn. It gets a little sloppy, so have some fun with it! Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

The kind folks at Williams-Sonoma recently sent me their folding bbq tool set to try and I’ve been using regularly for the last few weeks. The tools, which include a spatula, fork, and grill brush are well built and feel great in the hand. The combination of wood and metal makes it an attractive tool set and one I’ll happily hang from my bbq.

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