Yes, summer may be slowing down, but crops are still flowing in. We must hang onto these days as if they will never end.

I think sometimes we get into a little rut with our friend corn on the cod. Traditional corn is good, don’t get me wrong, but it is nice to jazz things up once and a while, am I right? This is a very easy crowd pleaser and will go great with this weekends festivities for Labor Day. If you are curious as to what Elote means, it refers to the ever so popular Mexican corn on the cob…a highly enjoyed street food in Mexico done many different ways.

Elote or Mexican grilled corn on the cob served with cotija cheese and chili powder

Elote Grilled Corn

~ 4-6 ears of corn, shucked

~ 1 teaspoon chili powder

~ 1/4 cup mayonnaise

~ 1/2 cup crumbled cotija cheese, parmesan or feta cheese

~ 1 tablespoon chopped cilantro

~ 1 lime cut into 6 wedges

Preheat grill to 400 degrees or build your charcoal fire. Brush grate with oil. Grill corn evenly for about 7-10 minutes or until golden brown to lightly charred. Remove from grill and sprinkle with mayonnaise, chili powder, cheese and chopped cilantro.

Serve on a platter and squeeze with fresh lime juice.


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