Whether you’ve always been a big Cinco de Mayo celebrator in the past, this year we feel like we need to celebrate all the things while in quarantine. It helps us break up the monotony of daily life at the house and helps remind us there is a real world beyond isolation that is worth celebrating! One of our favorite Mexican dishes is elote- or grilled street corn. It takes just a few ingredients to create the rich, smokey, salty and sweet combination that you get when you eat this dish. It’s a favorite of ours all summer long!
Elote (Grilled Mexican Street Corn)
Makes: 4 servings
Prep Time: 15 minutes Total Time: 25 minutes
- 4 ears of corn, husks removed
- 2 tbs olive oil
- 1/3 cup mayonnaise
- 1 tsp paprika
- 1 tsp cayenne pepper
- 2 limes, separated
- 1/2 cup + manchego cheese, grated or queso fresco, crumbled
- salt and pepper to taste
- scallions and cilantro, sliced for garnish (optional)
- Heat your grill to medium-high heat. Use the 2 tbs olive oil to coat each of the four ears of corn. Season them well with salt and pepper and grill them for about 15 minutes, rotating as each of the sides starts to char. A little bit of char is great, too much tends to taste bad so keep an eye on the corn on the grill!
- While the corn is grilling, make the spicy sauce. Whisk together the mayonnaise, paprika, cayenne, and the juice of one lime onto a large plate. Season the sauce with salt and pepper to taste. Have the shredded manchego or crumbled queso fresco on a second large plate.
- When the corn has finished grilling, immediately remove it from the grill and roll each of the four ears in in the sauce plate and then press into the cheese plate. We try to coat the ears of corn with the sauce on all sides but only have the cheese on one side of the corn. Press any extra cheese onto the tops of the corn.
- Place the corn back on the grill in indirect heat for just a few minutes to let the cheese melt. Serve immediately with chopped scallions and a slice of the second lime for garnish.