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Elote (Mexican Street Corn) by

Tags: cilantro, corn


Veggie Box Sweet Corn
Mexican Crema
Cotija cheese
Chili powder or smoked paprika


The husks will keep the corn safe from the direct heat on the grill so make sure you leave them on. To prepare the corn, just strip the husks back, remove the silk and then fold the husks back up.The real secret to grilling corn on the cob starts before it ever hits the grill. You need to fill your sink with cold water and 1-2 tablespoons of kosher salt. Drop the silk-free corn in the water and let it soak for a good 10-15 minutes. Soaking the corn will allow the corn to stay moist, plus the husks won’t burn off to ash and the corn will be more flavorful thanks to the salt brine. You’ll grill the corn first in the husks, then strip them back and turn the grill up, rotating the corn as soon as grill marks appear. Grilled corn on the cob in the husks won’t dry out as easily and will make for juicier corn. As soon as you pull the corn off the grill, spread the Mexican crema all over each corn on the cob. If you can’t find Mexican crema, you can use mayonnaise as a substitute. Sprinkle the cotija all over the corn that has been lathered in crema (can use feta in place of the cotija). The classic seasoning for elote is chili powder, but can also use smoked paprika. So maybe do a few cobs with each and see which one you prefer. You can sprinkle them on the corn with the cotija cheese and then squeeze fresh lime juice all over each corn on the cob. Top off each cob with some chopped fresh cilantro.

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