ELOTE

May 31, 2015
elote, corn, Mexican cuisine, Mexican, Mexican street corn

The love I have had for corn has been pretty good my whole life, that is, until I tried elote on our vacation in Georgia, while we were driving through the Walking Dead’s film site for The Governor’s town, in Senoia. This elote delicious elote was brought to use by Zac Brown’s Southern Ground Social Club.Of course it would take me nearly a year to make it due to my long que of recipes I had yet to make in between. It is with great regret I didn’t move up it to the top of my que because this right here is the ONLY way to eat corn on the cob. The sauce combined with the topping is to die for. Make this elote for any occasion this summer…STAT!
Elote – Mexican Street Corn
Ingredients

10 ears fresh corn, husked
For the Spread:
1/2 cup mayonnaise
4 Tablespoons sour cream
1/2 teaspoon garlic salt
Juice from two limes
For the Topping:
1/2 cup grated Cotija cheese
2 teaspoons smoked paprika (or chili powder if you want heat)
Chopped cilantro, for garnish (optional)

Prepare

1. Preheat the grill to medium heat (between 350-450 degrees F).

2. Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.

3. Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.

4. Carefully remove the corn cob from the grill and transfer to a large platter. Slather the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.

Elote
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 10 ears fresh corn, husked
For the Spread
  1. 1/2 cup mayonnaise
  2. 4 Tablespoons sour cream
  3. 1/2 teaspoon garlic salt
  4. Juice from two limes
For the Topping
  1. 1/2 cup grated Cotija cheese
  2. 2 teaspoons smoked paprika (or chili powder if you want heat)
  3. Chopped cilantro, for garnish (optional)
Instructions
  1. Preheat the grill to medium heat (between 350-450 degrees F).
  2. Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
  3. Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
  4. Carefully remove the corn cob from the grill and transfer to a large platter. Slather the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.
Florida Girl Cooks http://floridagirlcooks.com/
elote, corn, Mexican cuisine, Mexican, Mexican street corn

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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