Elote (Mexican Grilled Corn) for #SundaySupper

Name: Elote (Mexican Grilled Corn on the Cob)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6 ears of corn (husks on); 1/3 cup mayonnaise; 2 tablespoons sour cream; 1/2 teaspoon ground ancho chile pepper (plus more for serving); 2 teaspoons fresh lime juice; Pinch of salt; 1 cup grated cotija or parmesan cheese; Lime wedges for serving

May 5, 2013 By Renee 95 Comments

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Are you ready for some Mexican food and fun? Today is Cinco de Mayo and that means Sunday Supper has to celebrate it big! We are sharing recipes for today and any time you are craving the cuisine. I have to admit I had a difficult time deciding what to make. First I thought about these roll-ups I have made dozens of times. Then perhaps brisket tacos. One morning I woke up suddenly around 4am and remembered Elote (Mexican Grilled Corn). That was it! Decision made and I went back to sleep.

The first time I had Elote was on a trip to New York. I went there with a group of friends to celebrate someone’s 50th birthday. We went to Cariño restaurant in Brooklyn, to visit one of my friend Terry‘s family members. The meal was one of the best I’ve ever had. Every bit of it was memorable and I wish they had a location in Atlanta. One day I hope to get back to New York so I can enjoy their incredible food again.

I researched recipes on the internet. There were several versions and I took notes and got inspiration from all of them. I came up with a recipe with a little from this and a little from that. Then I was concerned I would not make something authentic. As luck would have it, my roof was replaced this week. The roofing crew was a team of Hispanic workers. I made the corn, photographed it, and took it out to them on their lunch break. The moment I set the tray down, one said “Elote!” with a big smile on his face. The rest came over and got an ear of corn. I walked away, turned around, and they all gave me a thumbs up and said “Delicioso!”. That’s all I needed to hear.

Elote (Mexican Grilled Corn on the Cob)

A recipe for Elote, Mexican grilled corn on the cob. After the corn is grilled it is coated with a chili-mayo spread and rolled in cotija or parmesan cheese. Serve with lime wedges for a delicious side dish.

Course Side Dish

Cuisine Mexican

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Renee

Ingredients

6 ears of corn husks on
1/3 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon ground ancho chile pepper plus more for serving
2 teaspoons fresh lime juice
Pinch of salt
1 cup grated cotija or parmesan cheese
Lime wedges for serving

Instructions

Peel back the husks to loosen them from the corn. Do not remove husks. Soak the corn in cold water for 20 minutes.
Prepare a medium hot grill (about 350 degrees F).
Peel back the husks leaving at least two outer layers attached at the end. Remove the silk and pull the husks back up. Tie with cooking twine or a piece of husk (not too tightly so that steam can be relased during grilling).
Place the ears on the grill. Cover grill. Cook for 20 minutes, turning ears every 5 minutes for even cooking. The corn is done with the kernels are soft. Be careful not to over-cook or the corn will be mushy.
While the ears are grilling, make the spread. In a small bowl, add mayonnaise, sour cream, ancho chili pepper, lime juice, and salt. Stir to combine.
Spread a thin layer of the cheese on a plate or sheet of aluminum foil.
Handle the grilled corn with caution because they will be hot. Safety first to avoid burns.
Peel back and remove the husk from an ear of corn. Brush the spread on the corn. Roll the coated corn in the cheese. Repeat process with remaining corn.
Serve immediately with additional ancho chile pepper and lime wedges. Squeeze the lime over the corn and sprinkle with more pepper if desired.

Recipe Notes

Any remaining spread can be refrigerated in a sealed container and used for sandwiches and more.

Are you ready for more Cinco de Mayo recipes? Take a look at what my fellow Sunday Supper bloggers are sharing for today’s event:

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Chipotle Roasted Chickpeas from Home Cooking Memories
Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
Elote (Mexican Grilled Corn) from Magnolia Days
Esquites or Mexican Corn Salad from Kimchi Mom
Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
Guacamole Rice from Foxes Love Lemons
Healthy Mexican Ceviche from Mama’s Blissful Bites
Loaded Cheesy Nachos from Gotta Get Baked
Lobster Guacamole from I Run For Wine
Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

Barbacoa Beef from The Urban Mrs.
Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
Chicken Fajita Feta-ccine from Chocolate Moosey
Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
Chicken Mole Potato Skins from Noshing with the Nolands
Corona Beer-Battered Fish Tacos from Pescetarian Journal
Duck Carnitas from The Girl in the Little Red Kitchen
Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
Fish Tacos with Lime Salsa from Curious Cuisiniere
Japanese Mexican Tacos from Ninja Baking
Lightened Up Taco Salad from Kudos Kitchen
Mexican Pizza with Chipotle Orange Sauce from Family Foodie
Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
Pork Carnitas from From the Bookshelf
Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
Roasted Poblano and Corn Lasagna from Juanita’s Cocina
Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
Slow Cooked Carne Asadas from Peanut Butter and Peppers
Soft Shell Tacos from That Skinny Chick Can Bake
Spicy Shredded Beef Chimichangas from Supper for a Steal
Spicy Steak Fajitas from Cravings of a Lunatic
Stuffed Poblano Peppers from Country Girl in the Village
Tequila Lime Chicken from No One Likes Crumbley Cookies
Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
Tofu Tacos from Hip Foodie Mom
Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

Dairy-free Flan from The Not So Cheesy Kitchen
Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
Fried Ice Cream for a Crowd from Growing Up Gabel
Luxuriously Healthy Chocolate Frosting from What Smells So Good?
Mexican Brownies from Cindy’s Recipes and Writings
Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

Fresh & Fruity Sangria from Webicurean
Fruity Aguas Frescas from The Foodie Patootie
Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
Margarona from The Messy Baker
Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

What great food! It’s a big virtual fiesta! My to-cook list keeps growing and growing. How about you?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

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