One of my absolute favorite things about summer is fresh corn. It is so cheap, versatile, and if I could, I’d eat it with every meal. Growing up I would top my corn with sour cream and butter, and then one day my world changed….fortunately for the better. My mom got a magazine delivered (I can’t remember which one) and on the cover was a picture of grilled corn with crumbled feta mounded on the top. Before we even had to ask one another if we wanted to try it, the grill was already fired up and I was schucking the corn. There are a handful of times in my life where I really remember my food world coming to a halt, and this was one of them. I don’t think my love for corn had ever been stronger… that is, until I discovered Elotes.
Also known as Mexican Street Corn, Elotes are an absolutely divine summer side, and they are so easy to make! If you are eating Elotes on the streets in Mexico, there are a few different ways it can be presented–the corn is either boiled, roasted, or grilled, and usually comes topped with a combination of a spicy creamy spread, crumbled cojita, a sprinkle of chili powder, and a squirt of lime. I personally prefer the grill method because I absolutely love the blackened flavor and char.
As you see, we served ours with a zesty pork tenderloin (which you can find the recipe for here). I should note that before grilling, I rubbed the corn with just a small amount of this amazing Green Chili Pepper olive oil that I got as a gift from my awesome cousins in Colorado. The stuff is absolutely to die for, and it really adds a kick to just about anything you put it on! I’m pretty sure this is where they got it from, but you can also buy it here. Normally I wouldn’t do sales pitches, but I truly suggest you check this out!
Back to the recipe. After the corn comes off the grill, you slather it with this amazing creamy spread, and since it’s still hot, the spread just melts into the corn making it so juicy and flavorful. This spread usually consists of mayo and sour cream or (crema) and is combined with chili powder, garlic, and cilantro. I didn’t have any mayo on hand which is a bit shocking, but since we are moving across country in two weeks, I’m not really stocking up my fridge. So, I used a combination of greek yogurt and sour cream with a dash of lime juice to thin it out.
Drink with: Grownup Limeade
Eat with: Zesty grilled Pork Tenderloin
Grilled corn slathered with spicy, creamy goodness and topped with cheese. What more could you want?
- 4 ears fresh corn, shucked (stems on if possible)
- 2t EVOO for grilling
- 3T Greek Yogurt (or Mayonnaise)
- 3T Sour Cream (or Mexican Crema)
- 1T Lime Juice
- 1 Clove Garlic, minced
- 1/4t Chili Powder (Ancho or Chipotle)
- 1/4t salt
- 2 T cilantro, minced (plus more for garnish)
- 2 T crumbled cojita, queso fresca, or feta (plus more for garnish)
- Lime wedges for serving
- Step 1 Light and clean your grill, and heat to a high heat (450°+)
- Step 2 While grill heats, combine all ingredients (sans corn and garnish) and mix thoroughly.
- Step 3 Rub EVOO over corn and place on the grill. Shut the lid and cook for 4 minutes on each side, or until lightly blackened. About 10 minutes total
- Step 4 Remove corn, and spoon spread over it, turning so each side is covered.
- Step 5 Top with extra cojita, chili powder, and a squirt of lime.