SMOKED MEXICAN CORN ON THE COB
When corn is in season it is always the number one go-to side dish/vegetable/starch. Some people might not think there is anything better than an ear of corn slathered in butter and sprinkled with salt, but those folks may have never sunk their teeth into an ear of Mexican street corn, also referred to as Elote or if cut from the cob, Esquites. Smoking the corn the Big Chief or Little Chief Smoker for 30 minutes prior to grilling will take the experience to an even higher culinary level. Easy and inexpensive to put together, this is a must-try recipe that might change the way you look at corn on the cob, forever. And if you aren't a fan of the sometimes messy corn on the cob eating experience, cut the corn off the cob and mix all the ingredients together for an amazing corn salad.
6 ears fresh corn
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup crumbled cotja or queso fresca cheese
1/4 cup fresh cilantro, chopped
1 lime cut in 6 wedges
Chili powder or Tajin seasoning
Cayenne pepper, optional
Prepare corn by peeling back husks and removing all silk fibers. Husks can be removed completely but if left on, make a nice "handle" to hold while eating.
In a small bowl, mix mayonnaise and sour cream. Keep refrigerated until ready to use.
Heat grill on medium-high heat. Lubricate grates with cooking spray or brush with oil. Grill corn until it begins to brown. Keep husks away from direct heat when grilling. Turn corn to brown on all sides, 8 - 10 minutes.
Remove corn from grill and immediately slather with mayonnaise/sour cream mixture. Sprinkle with chili powder or Tajin seasoning, cayenne pepper (optional), crumbled cheese, cilantro and a slice of lime.
To serve as a salad, off the cob, cut corn off the cob and mix all ingredients (including 1 teaspoon chili powder of Tajin seasoning and 1/4 teaspoon cayenne pepper) in a large bowl. Serve with tortilla chips if desired.
Recipe by: Tiffany Haugen