Elote ~ Grilled Mexican Street Corn

by Chef Brian Kerr of Deschutes Brewery & Public House
1044 NW Bond St., Bend • 541-382-9242 • www.deschutesbrewery.com

Ingredients
8 ears of fresh, locally raised yellow corn, husks removed or artfully pulled back to reveal the kernels
Clarified butter (or oil)
Sea salt
Chili powder
Mayonnaise (homemade, regular, or vegan)
Cotija, feta, parmesan
or cashew cheese
1 cup chopped cilantro
3 scallions thinly sliced,
green and white parts
3 cloves garlic, minced
2 limes cut into 16 wedges

Directions
Clean the corn well, removing the silk and pulling off husks, or not. I prefer to steam or boil the corn for about 10 minutes before putting on the grill, but that’s just me.

Combine the cilantro, scallions and garlic.

Heat the grill to about 350-400 degrees. This is a bit hotter than I usually go for veggies because we are looking for a char here. Lightly oil (remove the excess) your corn ears, season all over with the sea salt and place on the clean, preheated grill. Keep your squirt bottle of water handy at first to knock back any flare ups. Remove the corn from the grill immediately if you get a lot of smoke and fire from the oil.

Allow the corn to cook for 3-4 minutes before rolling it into a new position to gather more grill marks. There is no need to re-season the corn with oil or salt at this point. After about 10-12 minutes, once you have some nice color on your corn, grab it with your tongs and set it on a plate. Grab your mayo or lime crema* and baste the corn to your liking. Me, I love mayo so I put about 1/4 cup on each ear, your preference may be for less. Liberally add the finely crumbled cheese, shake some chili powder over the corn, throw a handful of the cilantro blend on and garnish with lime wedges. Serve while hot.

This works as a platter for the table or you can stick a candy-apple/corn dog stick in the flat end of the corn (before cooking) and have street corn on a stick. Grab plenty of napkins!

Options
*Lime Crema Option: in a food processor mix equal parts sour cream and mayo, season with lime juice, salt, cilantro and the cheese. Use this as an all-in-one alternative for your grilled corn.

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