I know, I know…I’ve been falling behind on my blog. It’s been a busy week work wise and I haven’t had time to make new dishes or write about them. What can I say, having 3 different clients as a private chef can keep you occupied! Hopefully I can adjust to the new schedule quickly and get back on the blogging horse. To start this week, I’m doing a little twist on the popular Mexican corn. I’m sure elote has been popular for years, but this summer I”ve been seeing them left and right. If you’re not familiar, elote is grilled corn on the cob smeared with sour cream and mayo, coated in cotija cheese, sprinkled with chili flakes and finished with lime juice. Everyone knows how to prepare this version so I recreated this popular bbq dish by drizzling chili aioli, sprinkled shredded coconut and finishing it with lime juice. Equally delicious but in its own way!
- 4 corn on the cob
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp chipotle adobo sauce
- 1 tsp chili powder
- 1 cup unsweetened shredded coconut
- 2 limes, cut into wedges
- Heat grill to medium. Remove outer husks of each corn on the cob. Place on the grill and close the cover. Cook for 15-20 minutes or until the kernels are tender, rotating the corn every 5 minutes. Remove from the grill.
- Meanwhile, prepare the chili aioli. Mix together the mayonnaise - chili powder in a medium bowl.
- Drizzle chili aioli on the grilled corn. Coat in coconut, sprinkle more chili powder and squeeze fresh lime juice on each. Serve.
**Helpful tips and common mistakes
As far as a side dish goes, this version of Mexican corn is easy-peasy to prepare. If you don’ t have a grill, you can choose to boil the corn instead. To boil the corn, bring a large pot of water to a boil. Add the corn and cook for 5 minutes. Do not salt the water as this can cause the kernels to overcook.
For the chipotle adobo sauce, purchase canned chipotle and use the liquid the peppers are sitting in to spice up the aioli.
Toasting the shredded coconut has crossed my mind but I found that leaving it un-toasted leaves it crunchy and subtle, not overpowering the sweet corn. Make sure to finish with lime juice for the much needed acidity. Prepare this as a side for your next barbecue or just for a regular dinner. And make sure to pack extra napkins because it does get messy!
All hail the Mexican corn!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.