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Mexican Grilled Corn on the Cob (Elote)

Mexican Grilled Corn on the Cob (Elote) // Karista's Kitchen

If there is one food I could eat every day of summer, it’s Mexican Grilled Corn on the Cob or what is referred to as Elote.  

This popular Mexican street food can be found prepared a variety of different ways.  However, it’s typically highly seasoned, grilled and then served on a stick for easy eating.

What sets Mexican Grilled Corn on the Cob apart from a typical summer grilled corn are all the delicious ingredients that can be found covering this very humble vegetable. Some of the recipes I found include chile powder, smoked paprika, garlic, Mexican oregano, ground cumin, ground coriander, lime juice and of course mayonnaise.

Mexican Grilled Corn on the Cob (Elote) // Karista's Kitchen

For my recipe, I’ve slathered the corn cob in a lime juice laced mayonnaise and then rolled it in the salty Mexican cheese called Cotija.  Then I dust it lightly in the Mexican seasoning Tajin, which is a little sweet but also a little spicy. The result is so delicious I can’t stop at just one!

I adore making Mexican Grilled Corn on the Cob for Cinco de Mayo, but I also like to serve it at all my summer barbecues. Grilled corn on the cob is always a good thing but Mexican grilled corn on the cob makes my taste buds sing.

A little side note, I have a new instagram handle @lifearoundmytable.  I’ve had one heck of a time trying to resolve my @karistaskitchen account and it seems hopeless. So onward and upward and meeting all sorts of new challenges this month like growing a second Instagram account. Which isn’t on the top of my fun things to do list. Ha! Me and social media have a love/hate relationship.  So if you’re on Instagram, I’d truly appreciate the follow and a few shares.  Thank you all for your support!

Delicious Wishes and Loads of Love,

Karista

Mexican Grilled Corn on the Cob (Elote)

Serving Size: 8

Ingredients

  • 8 ears of corn, husks pulled back or removed
  • 2 tablespoons oil
  • ½ cup mayonnaise
  • 1 lime juiced
  • 1 garlic, minced
  • 1 cup crumbled cotija cheese
  • Tajin Classic Mexican seasoning

Instructions

  • Pre-heat the grill or a grill pan to 350F.
  • Brush the ears of corn with vegetable oil and grill the corn for about 8-10 minutes or until the corn is nicely charred and soft. Watch the heat to be sure you don’t burn the corn.
  • Once the corn is done, transfer them to a platter. Mix together the mayonnaise, lime juice and garlic. Place the crumbled cotija in a plate. Brush each ear of corn with the mayonnaise mixture and then roll it in the crumbled cotija. Sprinkle with Tajin Classic Mexican Seasoning and serve immediately.
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    Grilling Karista's Kitchen Kid Friendly Salad Sassy Side dishes vegetarian

    Grilled Summer Corn and Tomato Salad

    Grilled Corn and Tomato Salad with Sliced Red Onions and Fresh Basil // Karista's Kitchen

    This is the time of year I’m in food heaven. Summer produce is at its peak and it adorns my table with gorgeous color and delicious flavors, like this Grilled Corn and Summer Tomato Salad.  

    Most of the plants in my garden are ready to harvest, with the exception of the few plants that have suffered little critter attacks, the heat and my apparent lack of gardening knowledge.  I was so excited about my little strawberry patch, only to walk out one morning and notice tiny teeth marks on my sweet red berries.  Darn bunnies. 🙁

    I have a short list of plants I probably won’t attempt growing next year.  I have completely failed at sugar snap peas – and I love sugar snap peas.  Disappointment is looming.  I’m not sure what happened but I think I may have planted them in the wrong spot in the yard.  My knack for growing cauliflower never emerged this season… and then the white flies noticed the fledgling cauliflower hanging about and pretty much decimated what was left of the cauliflower crop.

    I’ve had a few successes however.  I am awesome at growing greens!  Which is great because we eat loads of greens in my house.  Bok Choy, Spinach, Swiss Chard and Collards are being harvested daily.  My spring lettuce flourished as did the arugula.  Tomatoes will be ready soon and the cucumbers are popping out everywhere.  Another huge success are the peppers, which is making Ranger Craig very happy.  He could eat peppers daily.  And of course my herb garden is overflowing with the most beautiful and fragrant herbs.  Ok, so I have somewhat of a green thumb.  I believe it may be more determination than an actual green thumb. 🙂

    Grilled Corn and Tomato Salad with Red onion and Fresh Basil in a Sherry Vinaigrette

    The one vegetable I do wish I’d grown in my garden this year is corn –  so I could make this Grilled Corn and Summer Tomato Salad straight from my garden.  

    Summer isn’t summer without corn. And well… potato salad, grilled ribs, grilled chicken, burgers, grilled stuffed peppers, macaroni salad and I could go on and on.  Maybe it’s the memories it evokes, noshing on corn on the cob with smears of butter on warm summer days, or watching my family dig into a bowl of this sweet corn and tomato salad.

    Grilled summer corn and tomato salad is a staple on our summer table.  

    It’s easy to prepare and it holds well in the fridge for up to 5 days.  Although it doesn’t last that long in my house.   Slightly sweet from the corn and a little tang of fresh cherry tomatoes combined with a little spice of sliced red onion and then topped with fresh and fragrant basil.  The simplicity of clean, fresh flavors shines through and is melded together by a little taste of char from the grilled corn.  Earthy, fresh, fragrant and most of all, delicious.

    Cheers to a delicious and fun-filled summer!

    Loads Of Love,

    Karista

    P.S. Having a little trouble with my print plugin but hopefully it will be fixed soon.  Thanks so much for your patience!

    Grilled Summer Corn and Tomato Salad

    Ingredients

    5-6 cobs of fresh summer corn, husks peeled and rinsed

    1 pint cherry tomatoes, halved

    1/2 cup thinly sliced red onion

    1 bunch fresh basil leaves, chopped chiffonade (Julienne)

    1 tablespoon chopped fresh Italian parsley

    1/3 cup extra virgin olive oil

    2-3 tablespoons sherry vinegar (start with 2 tablespoons and taste, if you need more add the extra tablespoon)

    Salt and freshly cracked black pepper to taste

    Directions

    Pre-heat the grill to 400F.  Brush each corn on the cob with a little oil and then wrap each corn on the cob in aluminum foil and place them on the grill.  Note: Some people like to soak the corn on the cobs in water for about 10-15 minutes prior to grilling.  But if the corn is fresh and kernels look plump, this step won’t be needed. I don’t typically soak my corn prior to grilling unless its end of the season and the kernels look less than plump.

    Grill the corn for about 15-20 minutes, turning with tongs every five minutes to insure even cooking.  Once the corn is done, remove from the heat and let them rest for about five minutes.  Then unwrap the corn and let them rest another five minutes if they are too hot to handle.  Then scrape all the corn off the cob and place it in a bowl.

    To assemble the salad, gently toss together the corn, tomatoes, thinly sliced red onion, chopped Italian parsley and basil.  Whisk together the olive oil and sherry vinegar and then gently toss with the vegetables.  Season to taste with salt and freshly ground black pepper.

    This salad is fabulous when it’s had about 30 minutes to sit on the counter at room temperature.  This will allow all those delicious flavors to meld together.  Place any leftover salad in a covered container in the fridge for up to five days.

     

     

    Beef Kid Friendly

    Skillet Tamale Pie

    Skillet Tamale Pie

    I have a chalkboard hanging in my kitchen that says “Menu”.  Most of the time it displays Suzie Q’s artistic expressions and maybe a quote or two.  I hung it in the kitchen with the intention of posting our weekly menu, but most of the time I don’t have the heart to erase the creative artwork. 

    I think Suzie Q loves summer.

    On the occasion my menu board is undecorated, I post my own artistry, what were having for dinner.  And if I’m on task, I’ll post the dinner menu for the next two or three days.  I always feel so efficient when I plan more than two days at a time. 

    Tonight it’s Skillet Tamale Pie.  Tamale pie recipes have been around as long as I can remember.  It’s delicious comfort food with beefy filling and cornbread topping, usually with lots of cheese.  Mmmm.  

    I found this new recipe in Mark Bittman’s book, Food Matters Cook Book.  Ok, I don’t usually get too serious on this blog because frankly, life is serious enough.  But… I strongly encourage watching these eye-opening food documentaries.  Food Matters, Food Inc and Food Fight.  Food does matter.  It’s what either keeps us strong and healthy, or sick and obese.  

    Tamale Pie baked in a ramekin... adorable

    Ok, so I could go on and on about buying local, buying organic and clearing all the pantry shelves of processed food, but I won’t.  Today anyway.  Today it’s all about Skillet Tamale Pie.  And my two gals love this Tamale Pie. (me too!).  Sometimes I just make the filling, let it cool and then serve it on top of a big bowl of crispy romaine with a little salsa and plain yogurt.

    Although I changed a few things in this recipe, to suit the Bennett Crew’s taste buds, the original recipe is just as fabulous.  The goal of this recipe is super tasty, simple, fresh and lots of smiles.  I definitely saw lots of Bennett smiles.

    Skillet Tamale Pie

    Adapted from the Food Matters Cook Book by Mark Bittman

    Serves 4

    Ingredients

    1 cup cornmeal (fine or medium grind, I like Bob’s Red Mill brand and I mix 1/2 corn masa with 1/2 medium grind)

    ½ – 1 cup hot water, or more as needed

    Salt

    2 tablespoons olive oil or Grapeseed oil, or more as needed

    1 lb ground beef or pork or chicken or a mixture

    Black pepper

    1 onion, chopped

    1 tablespoon minced garlic

    1 tablespoon chili powder

    1  15 ounce can diced tomatoes, drained

    3 cups corn, fresh or frozen (I like Cascadian Organic)

    ½ teaspoon baking powder

    ¼ chopped fresh cilantro or green onions (or both) for garnish

    Dollop of sour cream (optional)

    Directions

    Heat the oven to 400F.

    Combine the cornmeal, hot water and a large pinch of salt; stir with a fork until smooth.  Let it sit while you prepare the filling.

    Put the oil in a deep oven proof skillet.  If you are going to bake the tamale pie in a baking dish or individual single serving bowls, no need for the oven proof skillet, just use any large skillet. 

    Heat the oil over medium high heat and then add the meat.  Sprinkle the meat with salt and pepper.

    Brown the meat for 5-10 minutes and then lower the heat and add the garlic and onion.  Cook until the vegetables soften, adding more oil if needed.

    Stir in the chili powder, tomatoes and corn and turn off the heat.

    Stir the baking powder into the cornmeal mixture until it’s completely incorporated.  The mixture should be the consistency of thick pancake batter; if not add a little more water.

    If using the oven proof skillet, spoon the batter into the skillet on top of the filling and spread it around a bit.  If using a small baking dish or individual bowls, pour the filling into the dish or dishes and then spoon the cornbread mixture over the top of the meat filling. 

    Bake until the cornbread has cracked and turned golden and is cooked all the way through, about 20 to 25 minutes for a large skillet or baking dish, a little less time for individual bowls. 

    Garnish with cilantro, green onion, pepper jack cheese and sour cream.