Grilled sweet corn is a summer staple, right? Kick it up a notch with my Grilled Mexican Street Corn (Elote)… After your corn is grilled, slather it with a zesty, creamy mixture of plain yogurt, mayonnaise, cilantro, ancho, garlic, lime, and of course, cotija and more cilantro. It’s a bit more work, but so tasty, and definitely worth the effort!
I’ve seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it.
It is perhaps the most misunderstood country and cuisine on Earth.
~~ Anthony Bourdain
I agree. I was born and raised in southern California… My parents took us to Baja California (Mexico) as children, for trinkets and street food in Tijuana, and further south for the excellent fishing. Even growing up in southern California, my perception of Mexican food was formed by the menus of popular (cheap) Mexican restaurants, and the American versions we cooked at home. Tacos, enchiladas, chile rellenos were heavy on fats and calories, and delicious. It wasn’t until years later when we “landed” in Las Cruces, New Mexico that I began to realize we had not understood the varied, wonderful, and healthy cuisine of Mexico.
I began to cook with Hatch green chile (New Mexico) and poblano, ancho, serrano, guajillo chiles (Mexico). I discovered the salty pleasure of a bit of cotija, and abandoned the familiar cheddar and jack cheeses I’d been accustomed to using. I even began cooking dishes without cheese… perish the thought! 😆 Mexican cuisine has so much to offer. In my nearly 2 years in Texas’ Rio Grande Valley near the Gulf of Mexico, my burgeoning love of Mexican flavors and cooking are probably quite apparent here on Beyond Mere Sustenance?
So, no more chasing rabbits… I promise. Elote is an antojito or snack. It is a popular Mexican street food, and why not? Grilled sweet corn on a stick with a glorious creamy sauce… what’s not to love?
Mexican Street Corn (Elote)
A creamy, yogurt and mayonnaise-based sauce with ancho, garlic, lime, cotija, and cilantro coats fresh, grilled sweet corn... A great side dish with a cumin-rubbed and grilled chicken breast or pork chop!
- 1/4 cup plain yogurt
- 1/4 cup olive oil mayonnaise
- 2 tablespoons cotija (more for garnish) crumbled
- 2 teaspoons ancho or chipotle chile powder
- 1 teaspoon garlic (I like roasted garlic) minced
- 2 tablespoons cilantro (more for garnish) finely chopped
- 1 tablespoon fresh lime juice
- several grinds sea salt to taste
- 4 ears sweet corn
- salt and pepper to taste
Husk the corn. Snap in two (if desired). Skewer (if desired). Make the sauce.
Whisk all sauce ingredients together. Taste for seasoning.
Grill until some kernels are charred, turning to cook on all sides - about 15 minutes total.
Remove the corn from the grill and cool 5 minutes.
Using a basting brush, generously "paint" the corn with the sauce. Garnish with additional crumbled cotija and chopped cilantro.
In calculating the calories, I used 1 medium (about 7") ear of corn per person (2 halves) at 100 calories per ear. I added 50 calories for the sauce, rather than 1/4 of the entire batch. The amount you brush on will determine the actual calories in your corn. As always, this information is from MyFitnessPal, and approximate.