One of the most exciting things about summer from a food perspective is fresh corn on the cob.
I get so excited about corn that we start buying well before its in season locally. It's not at its best at that time, but it's pretty good, and then it seems like all summer long the corn just gets better each time you eat it!
Honestly, simply boiled corn smothered in butter (using a butter boy!) is one of my favorite ways to enjoy it, but recently I tried Mexican Street Corn, or Elotes, and decided, with how much corn we eat this time of year, I'd get the ingredients and try to make it at home at some point.
Well, Saturday night we had some friends over for dinner, and of course the corn was shucked and ready to be boiled when all of the sudden the power went out. Word from power company was that it could be hours before the power came back. We briefly discussed ordering food out, but instead I lit the coals for my trusty little charcoal grill. We had homemade veggie burgers ready in the freezer, and I whipped up the easy topping for Mexican street corn, and cooked everything we needed on the grill. No need for power!
Anyway, the corn was a hit, and just another reason to load up on fresh corn when its in season!
What you'll need:
- 4 ears shucked corn
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/2 cup finely grated Cotija cheese
- 1 tsp Adobo Seasoning*
- 1/4 cup finely chopped cilantro
- 1 Tbsp fresh squeezed lime juice
How you'll do it:
- Combine all ingredients (except for corn) in a bowl and mix until well combined. Set aside.
- Place corn directly on grill on med-high heat. Grill until cooked (about 8 min.) turning till cooked on all side. Sections of charred kernels are good!
- Spread mixture on cooked corn (either rolling corn in it, or spooning it on and spread it) and enjoy!
*We recommend Teeny Tiny Spice Company Adobo, but you can use any brand, or likely find an easy recipe for your own Adobo seasoning using spices you likely already have in your spice rack. Or you could just use chili powder.