Cinco de Mayo
Although Cinco de Mayo is a Latin American observation to commemorate the Mexican Army’s victory over the French Empire at the Battle of Peubla on May 5th, 1862; it has continued to gain in popularity within our own cultures. This may be due to our undeniable cravings for delicious tacos, queso, pico de gallo and perhaps maybe a colossal margarita or two? On this note I wanted to share a recipe with you all…a concoction of epic goodness that will change your view on lacklustre corn on the cob forever. I will admit that after my hubby prepared this side for the first time I announced “I don’t think I can eat corn any other way again”. It is that good. Not necessarily light on the calorie count but if you wash them down with enough margarita’s it doesn’t feel so bad. Without further ado…
ELOTES (aka Mexican Street Corn)
6 Corn on the Cob
½ Cup Mayo
½ Cup Sour Cream
1 Cup grated Parm (or Cotija) Cheese
¼ tsp. Cayenne Pepper
Juice of 1 lime
1 Tbsp minced Cilantro
Cilantro & Paprika for garnish
1. Shuck and cook corn on a preheated grill (low to medium heat) until cooked through and browned but not burned. Approx. 8 minutes, turning halfway. 2. In a medium bowl, mix together remaining ingredients, leaving ¼ cup of the grated parm aside for garnish. 3. Slather the cooked corn with a generous amount of the creamy mixture, garnish with chopped cilantro, remainder of grated parm, lime juice and paprika.
*If you prefer a spicier rendition of this recipe, add 1 tsp. cayenne pepper instead of the ¼ tsp. Another method that works well for cooking is to peel back (without removing) the outer leaves and de-silk the corn. Fold back and surround the cob with the outer leaves. Depending on how hot your grill gets you may want to soak the cobs in water for a bit to prevent over-charring. Hope you enjoy this recipe as much as I do.