A few years ago I went to our local Cinco De Mayo street festival and had the best corn on the cob EVER. I saw a stand that said Elotes, realized I knew someone working it, and decided to give it a try. Corn on the cob, slathered in sour cream, with a parmesan and chili powder mixture sprinkled over it, then a fresh squeeze of lime to finish it off. It was sheer bliss and my day was complete. It was a mess to eat, especially while walking with no napkins, but the funny looks I got were so worth it after just a little taste.
I could eat this corn every single day of my life, but then it wouldn’t be special anymore, so I try to make it just a few times a year. Okay, maybe 5 or 6 times a summer. I use to adore corn on the cob, dripping with melted butter and salt and pepper. Nope. No more. It just doesn’t quite measure up for me anymore.
Since I’m a kind lady, and I can’t let you have a taste of the “best corn on the cob ever” through the screen, I will share the recipe with you.Print
- Corn on the cob in husks
- Sour Cream
- Cotija or Parmesan
- Chili powder
- Pull the tough outside husks off the corn.
- Carefully peel the remaining husks back part of the way.
- Pull as much of the corn silk off as you can.
- Pull the husks back over the corn to close it back up.
- Place corn in a bowl of ice water for 10 minutes.
- Preheat your grill.
- Pull corn out of water and shake off excess water. The water trapped in the husks will help steam your corn on the grill.
- Put corn on grill.
- Keep a close eye that the corn doesn’t catch fire as it cooks.
- Turn corn every 5 minutes until done. (Approx. 15-20 minutes)
- Check it to make sure it is crunchy soft like regular corn on the cob.
- Pull off the grill and peel the husks back.
- Place on a plate and slather all sides with sour cream.
- Sprinkle on the chili powder.
- Using a fine grater, grate cotija or parmesan.
- Squeeze on the lime and serve.
Seriously the best corn on the cob ever. If you don’t love it, well, that makes me a little sad, but hey, more for me.