Cookout Classics: Grilled Elote

As we wind down Summer 2022 and in checking my calendar recently- I have so many end-of-the-season cookouts, BBQs and outdoor get-togethers lined up in the coming weeks ahead with both friends and family alike who are looking to savor as much time in the sunshine that they can before that all-too-familiar Fall chill rolls in and we start turning our attention to more savory, comforting dishes (and a whole lot of pumpkin recipes!)

And with sweet corn farm stands popping up everywhere out by where I live in recent weeks- now seemed like the perfect time to share one of my favorite appetizer/side dish/snack recipes to enjoy this time of year. With minimal prep and grilling time involved, this flavorful Mexican dish has a little more heat (and is only slightly messier) than a spicy aioli grilled corn recipe I had shared back in July of 2020.

This one is sure to be a hit- especially to commemorate the end of Summer!

WHAT YOU’LL NEED:

4 SERVINGS:

  • 4 corn on the cob, shucked
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 1 clove of garlic, crushed
  • Zest of one lime
  • ½ teaspoon chili powder
  • ½ teaspoon paprika (it can be mild or smoky)
  • ¼ cup chopped cilantro
  • ½ cup cotija cheese
  • Lime wedges to serve

WHAT YOU’LL DO:

1. In a bowl, mix together the Mexican crema dressing ingredients. Combine ⅓ cup sour cream, ⅓ cup mayonnaise, 1 peeled and crushed garlic clove (or 1 teaspoon of garlic paste), lime zest from 1 lime, ½ teaspoon chili powder, ½ teaspoon paprika, and ⅛ cup chopped cilantro (about half of your ¼ cup).

2. Grill 4 sweet corn without the husks on a grill, over high heat. Turn regularly for about 10 minutes until they begin to lightly char.

3. Take the corn off the grill and brush with the crema dressing all over. Sprinkle ½ cup cotija cheese over the dressing, lime juice from 1 lime- and your remaining cilantro over the top- and serve warm!

____________________________________

When guests are scooping up any extra crema with chips/bread after the corn is gone- you know the recipe was a success!

Although this dish can be put together and enjoyed year-round (as is the case with any recipe! Eat whatever you want- whenever you want!)– I really enjoy it the most in these final days of August/beginning of September. It feels like a real Summertime treat and a way to send off the season properly!

xo

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Hi! I'm Ashley. I'm a blogger and a radio personality with a makeup and shoe addiction based out of Boston and the Pioneer Valley. These are my (mis)adventures.

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