Elote!
… or as I like to say, EloteYAY!!
Juuuuust kidding, I’ve never actually said that out loud - but welcome to my brain.
Creamy, fresh and flavorful, Elote is the ultimate summer treat, but also the perfect way to test a new grill for hot spots and performance - a win win for everybody.
Whee!
here’s what you’ll need
corn on the cob
1/2 cup mayo
1/2 cup sour cream
Sharp White Cheddar, finely grated
chili powder
paprika
lime, cut into wedges
green onions, thinly sliced
extra virgin olive oil
salt
pepper
here’s what you’ll need to do
Preheat grill to medium high heat.
In a small bowl, mix mayo, sour cream and a pinch of chili powder.
Set aside.
Shuck corn, then give it a wash.
Drizzle corn with extra virgin olive oil and sprinkle generously with salt and pepper.
Place corn on the grill, turning occasionally (with tongs, of course) until charred and cooked through. This should take about 10 minutes or so.
Remove corn from the grill and allow to cool for a hot sec before brushing each ear with your creamy mayo mix.
Dust with chili powder and smoked paprika to taste.
Generously sprinkle with cheese, making sure it sticks to the mayo. We like to use grated Sharp White Cheddar for this (because I LOVE IT and buy it by the brick from Costco), but other good options are crumbled cotija or feta.
Pro Tip: Lay your corn across a bowl when adding your toppings so you can easily turn it without scraping off the good stuff you already put on, AND to catch all the bits that don’t stick.
Garnish with thinly sliced green onions and slices of lime on the side.
Enjoy!