• AWG Private Chefs

Recipe: Elotes! Grilled Mexican Street Corn

Probably one of the most simple yet delicious summer BBQ side dishes, has to be elotes, or Mexican street corn.

This classic staple of street food, traditionally sold by cart vendors who roast farm fresh corn on the cob until the kernels are smoky and a touch charred. Then comes a slathering of a creamy lime infused topping, spices, and cotija cheese.

Now that summer has finally arrived, it’s time to fire up the BBQ grill. Cooking on the hot grill provides a wonderfully flavorful char on the surface, lending to a smoky grilled flavor. But what makes this dish so amazing is the luscious "goop" that is spread on top. We use a combination of Best Foods mayonnaise, fresh squeezed organic lime juice, granulated garlic, ancho chili powder, black pepper, and chopped fresh organic cilantro.

Elotes.... Grilled Mexican Street Corn

To make Elotes:

Simply shuck the corn, removing all of the fine silks. A quick way to do this is to microwave the corn in the husks for approximately 7 minutes, then the silks and husks will just fall away upon removal. Next, brush with Stella Cadente Persian Lime Extra Virgin Olive Oil and season with salt and pepper. Toss on a hot grill, and keep rotating every few minutes until you achieve your favorite desired level of char.

For the goop, in a bowl combine, a mixture of mayo, cotija cheese, lime juice & zest, granulated garlic, chopped cilantro, and finally fresh ground black pepper. The thicker the consistency the better.. This isn't the time for runny goop. Brush the goop onto the freshly grilled corn, then dust with the ancho chili powder.

Lip smacking deliciousness!


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