Monday, August 1, 2011

Elote - Mexican style grilled corn

Hi - my name is Amy - and I'm addicted to grilled corn.  It really is a problem, well, maybe it's not.  I like grilled corn and it's sort-of a vegetable.

Ok, I digress.  On to the recipe!!!  Ears of corn have been a on sale at the grocery store and we've been grilling at least once a week.  The perfect side dish has been grilled corn.  But I was reading on another blog (check out Bon Appetempt here) about her recipe for elote - corn, mayo, cheese, spicy delishishness.  Now I have to admit, using mayo for anything other than sandwiches kind of grosses me out.  But I'm growing and I'm stepping out of my mayo-belongs-only-on-a-sandwich box.  The grilled corn was fantastically sweet.  Add to that the creamy mayo topping and cheesy-spicy mix - wowie!  It's grilled corn magic.  Give it a try the next time you and your family grill up a meal and let me know what you think.


4 ears of corn (silk & husk removed)
3 Tablespoons lite mayo
2 teaspoons lemon juice
2 Tablespoons grated parmesan cheese
1/4 teaspoon ground chipotle chili powder (can substitute regular chili powder)
1/4 teaspoon ground cumin
1/8 teaspoon salt

  1. Preheat grill to medium-high.
  2. In one bowl, mix mayo and lemon juice.  Set aside.
  3. In another bowl, mix parmesan cheese, chipotle chili powder, cumin, and salt.  Set aside.
  4. Grill corn, until bright yellow and/or slightly charred on all sides.  (I like mine with just a few black spots, Dusty likes his mostly black.  Your choice.)
  5. Remove corn from grill.  Using a silicone brush "paint" the corn with the mayo mixture.  Sprinkle cheese/spice mixture immediately afterward onto the corn.

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