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ELOTE: MEXICAN GRILLED CORN-ON-THE-COB

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Lobo
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ELOTE: MEXICAN GRILLED CORN-ON-THE-COB

Post by Lobo on Mon 22 Jun 2015, 4:58 pm

ELOTE: MEXICAN GRILLED CORN-ON-THE-COB


The combination of flavors and textures is sensational: crunchy, creamy, smoky sweet corn with lime, harrisa and cilantro… delicious!
This recipe makes 1 dozen ears.
Ingredients
Mayo mixture:

  • 1 cup Stonehouse mayonnaise (or Hellman’s if you don’t want to make your own)
  • 1 tbsp. Stonehouse Persian Lime Olive Oil (more or less to taste)
  • 1-2 tsp. of Whole Spice brand Harissa Blend (more or less to taste) or Chili BBQ Spice Rub
  • A few shakes of Alderwood Smoked Salt (the smoky flavor here is delicious. Or, use sea salt.)

The Rest:


  • 1 dozen ears of sweet corn
  • 1 1/2 cups Cotija (Mexican cheese), Feta Cheese, or any dry, mild, crumbly cheese (in small crumbles)
  • 1 cup cilantro, chopped
  • Thin wedges of lime

Directions
Mix ingredients for mayonnaise mixture in medium bowl and set on dining table with the salt and pepper. Place cheese, cilantro, extra Harissa for sprinkling, and lime wedges in separate serving bowls and also place on table.  Peel corn, rub with olive oil so it does not dry out on the grill and grill, using indirect heat, for about 8 minutes, turning frequently, followed by about 1-2 minutes closer to low flame or hot spot, tobrown the ears lightly. (Do not blacken the corn as blackened foods are not good for your health.)
Remove corn from grill, platter, and place on table with the fixings. Slather each ear with mayo mixture (a pastry brush works really well), sprinkle with cheese, cilantro, a pinch of Harissa and a squeeze of lime. You don’t need the lime for flavor—it’s in the mayo—but the tartness of the acid is nice. Just a touch: too much juice will make the other ingredients fall off. Do the whole platter or—even better—allow guests to prepare their own!
 
Photo Credit: bokchoi-snowpea on Flickr (cropped)

    Current date/time is Fri 02 Dec 2016, 6:20 pm