Grilled Mexican Street Corn (Elote)
Corn in America is a backyard summer staple. In the City of Angeles, the street vendors sell Street Corn like New York City sells hot dogs. It is often boiled and on a stick for easy on the go eating. Frequently, the corn is slathered in mayo and rolled in cotija cheese with various spices. Growing up we didn’t eat corn this way. We always grilled our corn and slather it with butter and Pico Pica. Pico pica a bottled hot sauce every self respecting Mexican will have in their refrigerator. I do love street corn, so in this recipe I mix the two ideas. I use a Pico-Pica butter in place of mayo, and roll it in a herb spiced cotija cheese. This Labor Day, make Street Corn as one of your side dishes. You won’t regret it!
Time 1 hour
4 Whole Corn with husks, 1 stick of salted butter melted, 3 TBS Pico Pica hot sauce, 4 oz of Grated Cotija Cheese, 3 TBS of chopped cilantro, 1 TBS of chopped green onion, 1 TBS of paprika, and lime wedges.
One hour before grilling corn I soak the unhusked corn in water. I enjoy eating the corn with the husks pulled back. This will help prevent the husks from burning while on the grill. Then I pull the husks back and place a rubber band around the loose husks to keep everything neat.
I place all the corn side by side and grill until I have beautiful grill marks.
While corn is grilling, mix melted butter and Pico Pica.
Then mix cotija cheese, cilantro, green onion and paprika in a casserole dish.
Butter the corn then roll corn in cotija mixture.
Alternatively, you can use avocado as your fat base then roll in cotija mixture.
Once corn is coated in cheese place on platter along side lime wedges and enjoy.