Grilled Mexican street corn, or Elote, is all the rage these days. And, since it's the season when garden-fresh sweet corn is ready to pick, now is the perfect time to try this recipe.
This recipe only takes a few minutes on the grill, making it the perfect side dish or summertime snack. We like to leave a few of the shucks on our sweet corn. Just fold them back and use them as a handle while you eat. Fully shucked corn works just fine though; use what you like.
For all the anti-mayonnaise folks out there, I hear you. Mayo isn’t one of my favorites either. But with all the other flavors mixed in, you barely taste it on the finished product. And the fat content in the mayo really helps everything else stick to the corn. If you absolutely can’t do the mayo, try blending softened butter with the sour cream.
6 ears of freshly picked sweet corn with shucks peeled back
1/2 cup of sour cream
1/2 cup of Duke's mayonnaise
2 finely minced cloves of garlic
1 teaspoon of chili powder + more for garnish
1/2 teaspoon of Kosher salt
1/2 teaspoon dried cumin
1/2 teaspoon cayenne pepper
1 tablespoon of finely minced fresh cilantro + more for garnish
1/2 cup of crumbled cotija cheese + more for garnish (you can substitute grated parmesan if you can't find cotija)
Lime wedges for squeezing
In a bowl, blend the sour cream, mayo, garlic, chili powder, cumin, cayenne, cilantro, salt and the cotija cheese together. Refrigerate the mixture while the corn grills.
Preheat your Traeger grill to 400 degrees. Grill the corn for 7 to 9 minutes, turning often to cook all sides. Use a brush or a rubber spatula to slather the blended mixture over all surfaces of the corn while it is still warm. Sprinkle over additional chili powder, cotija cheese and diced cilantro for garnish.
Serve the corn with a wedge of lime to squeeze over just before eating.
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