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If you haven’t indulged your tastebuds in a Culinary Crafts event lately, you are in luck! We have a delicious pop-up open to the public coming up on June 18th in Park City! And, you'll love making this Elote corn at your next grilling party.
JUNE RECIPE OF THE MONTH
Elote! (Mexican Grilled Corn)
Summer is here and so is corn on the cob! It’s a favorite at our barbecue events, and, when grilled in the style of Mexican street food, “Elote" is absolutely sensational! You don’t know delicious until you’ve experienced corn on the cob grilled and dressed this way. Get out your grill and give this a try, you will be very, very glad you did!
Serves 6
INGREDIENTS
6 ears of corn, husks intact
1 cup mayo
1 T. Cholula brand hot sauce
2 T. fresh lime juice
1 t. kosher salt
1 t. fresh ground pepper
1 t. sugar
1/4 chicken stock
1/4 cup cotija cheese, crumbled, for garnish
2 T. chopped cilantro for garmish
Smoked Paprika
Plus tortilla chips for garnish and dipping, if you are taking it off the cob.
METHOD
• Mix together the mayo, hot sauce, lime juice, salt, pepper, sugar, and chicken stock.
• Over medium hot grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn. If serving on the cob, remove from grill and roll back the husks and roll in mayo mixture and sprinkle with garnishes and serve.
• If serving off the cob, let the corn cool and then cut kernels off cob. Heat the mayo mixture and toss in the corn. Put garnishes over the top of the corn kernels and serve with tortilla chips.
• Be sure to have some fresh lime wedges for those who want a squeeze of lime to add a citrus tang.
