By: Chef Laura Bonicelli
Spicy Mexican Sweet Corn is a special occasion summer treat in my house. Grill the corn, don’t grill the corn; it doesn’t matter. It’s always delicious. Buy your corn at your favorite Farmers Market!
About Mexican Sweet Corn
Elote (aka Mexican Street Corn) is unbelievably popular, and you can find it all over Mexico and the US, often served on a stick. It’s fun, festive, spicy, and a little messy.
If you’re having trouble finding cotija cheese, you can replace it with salty, crumbly cheese like feta or Ricotta Salata.
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Step by Step Instructions
Mexican Sweet Corn
Ingredients
=====Mayo=====
- 1 large egg
- 1/2 teaspoon sugar
- 1/2 teaspoon Kosher salt
- 1 teaspoon dried mustard
- 1 tablespoon fresh lemon jiuice
- 1 cup canola oil
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- 2 tablespoons chili powder
- 2 teaspoons finely grated lime zest
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- 12 ears husked ears of corn if grilling, soak the corn for 15 minutes in water
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- 3 cups grated Cotija cheese or ricotta salata
- lime wedges for serving
Instructions
- In the bowl of a food processor fitted with a metal blade, place the egg, sugar, salt, and dried mustard. Process the mixture for 1 minute.
- While processing, add the lemon juice through the feed tube. Process for 30 seconds. Stop the processor and scrape down the sides.
- Process again, slowly adding the canola oil. Once the mayo forms, continue to process for 30 seconds. Remove the mayo to a small bowl and stir in the chili powder and lime zest.
- Prepare a high gas or charcoal grill fire. Grill the corn, frequently turning with tongs, until charred in spots, 6 to 8 minutes. Alternatively, put the corn in a large pot of cold water. Bring up to a simmer and turn the water off.
- Working in batches, put 1/4 cup the Cotija on a medium-sized plate. Spread an ear of corn with 1 to 2 tablespoons of the mayonnaise and roll in the cheese to coat. Repeat the process. Sprinkle the corn with Kosher salt and serve with lime wedges for squeezing over the corn.
Notes
Chef Laura Bonicelli
Nutrition
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