Grill up some elote (grilled Mexican corn) at your next barbecue.
Elote is a delicious Mexican grilled corn covered with cheese and sprinkled with chili powder. The best elote can be found on street carts in Mexico, but this recipe is an excellent choice when a trip across the border isn't possible.
I like to boil the ears of corn first to ensure the kernels are fully cooked by the time the grilling is complete. I find that boiled corn also results in a juicier and sweeter corn post-grilling.
Serve elote with fresh lime. A squeeze of lime juice really brings out the sweetness of the corn and elevates these to a new level.
(Makes 4 servings)
4 wooden skewers
4 ears corn, shucked
1 teaspoon salt
1 tablespoon avocado oil
2 tablespoons mayonnaise
1/2 cup cotija cheese, finely crumbled
2 tablespoons ancho chili powder
2 limes, halved
Preheat the grill on high.
In a large bowl filled with warm water, soak 4 long wooden skewers for 30 to 40 minutes.
In a large pot over medium-high heat, add the ears of corn and fill with water to cover. Add salt and stir to dissolve. Bring to a boil and cook the corn for 15 minutes. Remove from heat and remove the ears of corn from the water. Pat dry. Insert a skewer into each ear of corn then brush each ear with avocado oil.
Grill the corn turning every 10 minutes until each ear is evenly charred. Remove from the grill and brush each ear with a light coating of mayonnaise. Sprinkle the corn with cheese and chili powder then serve with 1/2 a lime.
Nutritional Information Per Serving:
total calories = 186.5 | total fat = 9.02g | saturated fat = 2.8g | cholesterol = 11mg | sodium = 539.25mg | net carbohydrates = 18.17g | dietary fibre = 1.98g | sugars = 4.52g | protein = 4.6g