I LOVE Mexican street corn, if it's on a menu, I'm ordering it. I wanted to make this smothered, delicious corn, otherwise known as Elotes for some friends this past Labor Day weekend. I googled recipes and shot one over to my chef friend, Matt Register, who makes the best street corn around. Instead of using that recipe from Food Network, he sent me his and lucky for you, I'm passing it on to you...
- ½ cup of Dukes mayonnaise
- ¼ cup sour cream
- 1 garlic clove minced
- 1 cup of cotijia cheese (I used Feta)
- ½ cup of cilantro minced
- 1 tablespoon of paprika
- ¼ teaspoon of cumin
- 4 ears of corn
- Paprika for garnish (I used smoked paprika, yum)
Heat a grill to medium heat. Place corn on a greased grill surface over indirect heat and cook, rotating periodically, for 6-7 minutes until corn becomes tender. In a bowl whisk together, mayo and sour cream until well combined. Then add garlic, ¼ cup of cheese, ¼ cup of cilantro, paprika, and cumin and stir until well combined, set aside. When corn is finished remove it from the grill. With a large spoon coat the corn with mayo mixture making sure all sides of the corn are covered, you can also use your hands for this process. Return corn to grill over direct heat and cook for an additional 2 minutes. Pour the remaining cotijia cheese in a shallow pan. When corn is finished remove it from grill and slowly roll each ear in the cheese making sure it is evenly coated, garnish with remaining cilantro and a sprinkle of paprika. Makes 4
Link to Southern Smoke BBQ recipe and story.