Laura Poe has done it again; she took a very simple recipe, and then cranked up the flavor notch! Take your local sweet corn and add a few extra things you might already have in your pantry to add a flavorful twist to an already amazing summertime food favorite!
(photo credit: scrapbook.lacolombe.com/)
ELOTE ~ Mexican Street-Style Sweet Corn
Ingredients
4 ears sweet corn, husk peeled back or removed
2 Tbsp butter
2 Tbsp mayonnaise (can use sour cream for egg-free option)
1 tsp chipotle powder, or chili powder
1/4 cup crumbled cojita or grated
parmesan cheese
2 Tbsp fresh cilantro, chopped
1 lime, sliced into wedges
Sea salt to taste
To Grill
-Prepare grill to med-high heat.
-Rub sweet corn with butter to coat completely.
-Grill each side for ~2 mins; total grill time about 8-10 mins, until lightly charred & cooked tender.
To Roast
-Preheat the oven to 400º F.
-Rub sweet corn with butter to coat completely.
-Roast for approximately 10 mins. Corn should be tender & lightly-browned.
Final Preparation
-Remove corn from grill or oven. Brush each ear with mayonnaise to coat.
-Sprinkle corn with chipotle powder, cheese & fresh cilantro.
-Squeeze lime juice over the corn, add pinch of salt & serve.
