Elote de la Calle
¡Qué delicioso! Here’s an absolutely irresistible summer staple–Mexican-style street corn or Elotes de la Calle. A fixture of festivals and fairs the world over, we’ve little choice but to make it ourselves this summer. That’s okay, it’s fun and easy, especially with a little teamwork. Be sure to start with fresh, local sweet corn and top it with authentic Albany-made Don Froylan Queso Cotija. Ears to great grillin’!
- 4 ears sweet corn
- 1/4 cup mayonnaise
- 1/2 cup grated queso cotija
- 1/4 cup minced cilantro
- chili powder, to taste
- 2 limes
Instructions:
Grilling corn with husks—start by stripping off the thicker outermost layers. Gently pull back the inner husk without removing to reveal the ear and silk. Carefully pull out the silk then re-cover the ear with the attached inner husks. Soak your cobs in water for a minute or two. Shake off excess water and place on hot grill. Rotate every 3-5 minutes for 15 minutes.
Grilling corn without husks—fully remove husks and silk. Rub ear of corn with vegetable oil or cover in butter before wrapping completely in foil. Place on hot grill and rotate every 3-5 minutes for 15 minutes.
While corn is grilling, make your “crema” by whisking the juice of half a lime into the mayonnaise.
Remove corn from grill and allow to cool until it can be lightly handled. Insert corn skewers. Spread crema all over corn (this is easiest to do with two people—one rotating the corn and the other spreading.) Roll the corn in grated cotija then sprinkle with chili powder to taste, cilantro, and freshly squeezed lime juice.