Grilled Mexican Corn for 2
- 2 ears corn
- 1 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon cilantro leaves, freshly chopped
- ½ lime
- ¼ cup Parmesan cheese, freshly grated
- Red chili powder, to taste
- 2 limes cut into wedges, for garnish
- Preheat your grill.
- Remove husks from the corn; but, if desired, leave the core attached at the end so you have something to hold onto.
- Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over.
- Mix the mayonnaise, sour cream, and cilantro together.
- Grate the Parmesan in another bowl.
- While the corn is still warm, slather with mayonnaise mixture.
- Squeeze a bit of lime juice over the corn and shower with Parmesan.
- Season with chili powder; serve with extra lime wedges on the side.
Grilled Mexican Corn On (and Off) the Cob
I first had grilled Mexican corn at an open-air market in Oaxaca. Indian women were roasting the corn on open grills. When the corn was ready, it was smothered in creme, rolled in a crumbly cheese, and sprinkled with lime juice and chili pepper. It’s customary to eat elote on a stick, or by grasping the husk of the cob which is pulled down to form a “handle.” Mexican street vendors also sell esquites, which is corn off the cob—similar to elote, but served in a cup. You’ll find a recipe for Esquites here. It’s deliciosos!