GOOD EATS
INGREDIENTS
METHOD
1/4 C (60ml) mayonnaise 1/4 C (60ml) sour cream or Mexican crema 1/2 C (110g) finely crumbled Cotija or feta cheese, plus more for serving 1/2 tsp ancho or guajillo chili powder, plus more for serving 1 medium clove garlic, finely minced 1/4 C finely chopped cilantro leaves and tender stems 4 ears shucked corn 1 lime, cut into wedges
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for five minutes. Clean and oil grilling grate. While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about eight minutes total. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
Grilled Mexican Street Corn Elotes
The classic Mexican street food of grilled corn slathered in a creamy chili and lime spiked sauce with cheese.
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www.pei-living.ca SUMMER 2018
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