Whenever I fire up the grill, corn on the cob always gets a spot on the grates.
What are Elotes?
Elotes are Mexican corn sold by street vendors. Traditionally, the it’s grilled and charred on the cob. Then it’s slathered in a spicy mayonnaise sour cream mixture with chili powder.
They are finished with chopped cilantro and served with a lime wedge.
How To Make Mexican Street Corn
First, I fire up the grill, and then I work on pre-grilling prep.
To make this corn, I start by peeling back the husks. Then I remove the silk and braid the leaves creating a handle for each cob. I loved how the braids look! But it’s even better that they serve a very important function as handles making the corn easier to eat.
Before I start grilling, I whisk together a healthier version of the creamy sauce. It’s a mix of lime juice and Greek yogurt, which is thicker than other yogurts.
With everything ready, I go ahead and get to grilling. The kernels turn bright yellow and are charred in spots.
Finally, I slather the corn with the lime-spiked yogurt. Then I sprinkle on crumbled cotija, chili powder, cilantro, salt and pepper.
Ever summer my to-do list includes finding more ways to fancy-up corn on the cob.
You can’t go wrong when you braid the husks for handles and spread on something as simple as butter or even pesto.