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.
- 10 ears fresh corn, husked
- 1/2 cup mayonnaise
- 4 Tablespoons sour cream
- 1/2 teaspoon garlic salt
- Juice from two limes
- 1/2 cup grated Cotija cheese
- 2 teaspoons smoked paprika (or chili powder if you want heat)
- Chopped cilantro, for garnish (optional)
- Preheat the grill to medium heat (between 350-450 degrees F).
- Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
- Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
- 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.
