Sat | Aug 19, 2017

Grilled corn for the summer

Published:Thursday | August 18, 2016 | 8:00 AM
Mexican grilled corn. This dish is from a recipe by Katie Workman.

There is nothing better than an ear of simply steamed or grilled fresh corn in the late summer.

Except for this Mexican grilled corn. A bold statement? Well, I'm not planning to give up on plain old corn on the cob any time soon. But I am planning, for the remaining corn months of the year (that's a real thing, you know, the corn months), to alternate unadorned cooked ears of corn with these embellished ears from day to day, week to week, until the air gets nippy and the leaves turn orange and drop from the trees.

Mexican grilled corn, known as elotes. The ears of corn are grilled, slathered with a spicy, creamy, cheese mayonnaise mixture, and sprinkled with a bit more.

If you can find Mexican crema, use that instead of the sour cream listed below. If you can't find cotija (a dry, crumbly, Mexican cow's milk cheese), use a combination of feta and Parmesan. If you can't find pure ancho chilli powder, it's OK to use a chilli powder blend. And if you don't have smoked paprika, skip it, or give the corn a final sprinkle of chilli powder or regular paprika.

Be resourceful; you don't want to miss out on this summer joy. Add minced fresh cilantro to the mix if cilantro is your thing. Notice there is no salt or pepper; the cheese and chilli powder provide enough saltiness and heat.

 

Mexican Grilled Corn

 

Ingredients

3tbs mayonnaise

3tbs sour cream or Mexican crema

1/4 cup cotija cheese, divided

1tsp finely minced garlic

1tsp anchor chipotle chilli powder

8 ears shucked corn

2tbs melted unsalted butter

1 lime, halved

Smoked paprika (optional) and additional lime wedges

to garnish

Directions

1. Preheat the grill to medium high.

2. In a small bowl, combine the mayonnaise; sour cream; three tablespoons of the cheese; garlic and chilli powder. Transfer the mixture to a plate, and spread it out a bit.

3. Brush the corn with the melted butter. Grill the corn for eight minutes, until it is nicely browned in spots. Roll the corn in the mayo mixture, and place on a serving platter.

4. Squeeze the lime over the corn, sprinkle with the remaining tablespoon of cheese, then sprinkle with smoked paprika if desired. Add the lime wedges, and serve immediately.

Servings: 4-8