Real Deal Mexican ELOTE
If you live anywhere near the Mexican border or live in a neighborhood with a thriving Latin community, you’ve probably seen people purchasing these yummy treats on street corners and street fairs. These corn treats are a delicious summer treat that brings new levels of flavor to your mouth.
- 4 ears of corn
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese
- 1 lime, quartered
- Tapatio hot sauce
- Tajin or chile powder
- Wooden skewers
- Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove.
- When corn is cool enough to touch but still warm, insert the skewer into the core. This will serve as a handle.
- Brush corn with 1 tablespoon of mayonnaise, sprinkle with 2 tablespoons cheese and squeeze of lime wedge. Add hot sauce and chili powder to taste.
- Repeat with remaining ears of corn and serve.
Classic Grilled Corn on The Cob with 14 Flavor Combos
I never knew why corn on the cob was a standard side dish for family BBQ’s. Then I made my first batch and I found out why! They are so stinking easy to make! Not only are they easy to make, they are fun to eat and totally customizable. This recipe will show you all the different flavor combos you can use to spice up your next gathering.
- 6 ears fresh corn white sweet corn
- 1 /4 stick salted butter
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 tablespoon various seasonings, spices, BBQ rub, or compound butters
- Heat the grill to medium-high.
- Places ears of corn wrapped in foil on the hot grill grates, and turn every 3-4 minutes on all sides for 10 minutes. Keep the grill lid closed in between turnings. If you want a smokier flavor, pull the foil off using tongs, and let it char on the grill grates for the last couple minutes.
- Serve hot with any of the flavor combos below!
14 Flavor Combos
- Sea Salt & Fresh Cracked Pepper
- Lemon Pepper
- BBQ Rub
- Lawry's Seasoning Salt (an original Southern California seasoning)
- Parmesan Cheese
- Smoked Sea Salt
- Herbs de Provence
- House Seasoning
- Cajun Seasoning
- Herb Butter
- Lemon Dill Butter
- Garlic Powder or Chili Powder
- Sun Dried Tomato Butter
Grilled Corn with Garlic and Parmesan Cheese
Unlike the other two recipes, this particular recipe has corn off the husk. So, if you are a fan of having clean hands and prefer to use forks, this is the side dish for you. Another plus about this side dish is you have the option to work with frozen corn kernels. Going the frozen route is nice because you don’t have worry about your food going bad if you can’t cook this dish right away.
- 1 lb. fresh or frozen corn kernels
- 1/4 cup butter (1/2 stick) + 1/2 tablespoon
- 4 medium cloves garlic, finely minced
- 2 tablespoons Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- Salt and fresh cracked pepper
- Fresh chopped parsley, for garnish
- To make the grilled corn: Melt butter in a saucepan over medium heat. Add garlic and cook until soft and fragrant, 30 seconds to 1 minute — be careful not to burn the garlic. Remove the mixture from heat. Add Worcestershire sauce and stir the mixture gently.
- In a skillet, melt 1/2 tablespoon butter and cook corn for about 2 minutes over medium-high heat, stirring occasionally. Stir in the butter mixture and continue cooking until corn is cooked and slightly charred, about 8 minutes.