It’s here! Corn-on-the-cob time of the year has arrived! When I was growing up, I ate corn-on-the-cob the same way every time my mom cooked it. We’d slather the ears of corn up with butter, salt heavily, and fire up the teeth. Those days are, quite frankly, long gone.
Last summer I discovered a new way of eating corn-on-the-cob that I just love and I’m not looking back. It’s called Elote´. (Actually, the e is supposed to have a little accent mark on it, but I don’t know how to do that.)
This grilled corn-on-the-cob is a popular street food in Oaxaca, Mexico….and now, Boone, NC. This is part recipe, part method.
To prepare the corn on the cob, carefully peel back the leaves from the corn without detaching them. Clean the silk off the corn and then wrap the leaves back up, twisting them at the top to keep them together. Soak the corn in the husk liberally with water and place on hot grill. Grill for about 12 minutes, turning to cook on all sides.
- 3 T. plain yogurt (you may use fat free mayonnaise if you prefer that flavor)
- 2 t. fresh lime juice
- 2 T. grated Parmesan (finely grated asiago cheese also works nicely)
In a separate bowl, stir together:
- 1/2 t. chili powder
- 1/4 t. ground red pepper
- 1/4 t. ground cumin
- 1/8 t. salt
Peel back the leaves on the corn and brush yogurt/lime/Parmesan mixture on the kernals. Sprinkle the spice mixture all over the corn and eat. Get ready for a world of flavor.
Barb’s top secret notes: If you don’t want to grill the corn, just go ahead and boil it as usual. This recipe still works when you boil the corn on the stove. Also, if you have a Mexican market nearby, you might be able to find a little shaker bottle of Tajin fruit seasoning. If you can find a bottle of this fruit seasoning, it works as a time-saving substitute for the spice mixture above.