If you’ve had elotes, you know this is how corn should be made.
Kristin Andrus shares how to make three versions of this delicious side.
Grilled Mexican Street Corn like Café Habana
6 ears of corn, husks and silk removed
1/4 cup mayo
3 tbsour cream
1/4 teaspoon ground cumin
1 cup freshly grated Cotija cheese
1 lime, cut into 6 wedges, for serving
Grill or cook corn. While corn is cooking stir mayo, sour cream, cumin and salt together in a small bowl and set aside. Place grated cheese on a large plate and set aside.
When corn is done on the grill smear each ear with the mayo mixture (this is the glue for the cheese), and then roll it in the grated cheese, and sprinkle with chili powder. Work quickly so corn does not cool off.
Serve immediately, with lime wedges alongside. Squeeze lime over the corn before eating.
Jamaican Street Corn
6 ears of fresh corn on the cob, leave them whole or cut in half
2 c. coconut flakes, toasted
1/2 c. mayo
1/2 tsp. grated ginger
1/4 tsp. cayenne pepper
1/2 tsp. ground cinnamon
2 1/2 Tbsp. curry powder
Mix all the ingredients for the mayo together and set aside. Grill the corn until caramelized. Once off the grill, brush the ears with a coat of the spiced mayo and then roll the ears in the coconut.
Lime Avocado Crema
1/4 C Lime juice
1 garlic clove
1/2 C sour cream
1/2 bunch of cilantro
Blend until combined and top with a dash of cayenne pepper.
Find more recipes from Kristin on Instagram @kristinandrus