Grilled Mexican Farmers Market Corn Food

GRILLED MEXICAN STREET CORN (ELOTE)

Steps:

• Heat a gas or charcoal grill to 400F: Clean the grates once it has heated.

GRILLED MEXICAN FARMERS MARKET CORN

Steps:

• Fire up the grill to medium heat.
• Remove skill and husks from corn and scrub clean under water.
• Roll each cob in tin foil and twist the ends.
• Place on the grill and cook 15 to 20 minutes, rotating corn from time to time.
• When corn is done, carefully remove hot tin foil.
• Place queso cotija on a flat plate.
• Brush corn with a thin layer of mayonnaise and roll in queso cotija.
• Sprinkle corn with your choice of cayenne pepper (really hot) or chili powder (not hot).
• Serve hot and enjoy!

GRILLED MEXICAN STREET CORN (ELOTE)

Steps:

• In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, salt, and sugar. Set aside.
• Heat the grill to medium-high (about 400°F). Place the ears of corn directly on the grill (no need to oil the corn or the grill first). Grill the corn, covered, turning occasionally, until the corn is cooked through and lightly charred, about 10 minutes.
• Let the corn sit for a few minutes until cool enough to handle. Combine the cotija cheese and cilantro on a large, flat plate. Using a pastry brush, coat each ear of corn with the mayonnaise/sour cream mixture and then lightly roll each ear in the cotija/cilantro mixture. Sprinkle each ear all over with a pinch of chipotle chili powder. Serve warm with lime wedges.
• Note: Most large supermarkets carry cotija cheese (look for it near the Mexican cheeses or the feta cheese), but if you're unable to find it, feta cheese makes a good substitute.

FARMER'S MARKET CORN SALAD

Steps:

• Brush corn with butter. Grill corn, covered, over medium heat for 10-12 minutes or until lightly browned, turning and basting occasionally., Cut corn from cobs; transfer to a large bowl. Add vegetables and basil. In a small bowl, whisk dressing ingredients. Pour over vegetables; toss to coat.

MEXICAN CORN

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add corn, red bell pepper, zucchini, green onions and jalapeño and sautê until vegetables are tender, about 6 minutes.
• Mix in salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.

MEXICAN GRILLED CORN -- ALMOST!

Steps:

• Burn coals until all ignited and partially covered with ash, about 20 minutes Arrange coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes Scrape grate clean and spray with vegetable spray. (Or wipe a cooking oil-soaked paper towel over grate.).
• While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoons chili powder, black pepper, cayenne (if using) lime juice and cheese in large bowl. Set aside.
• In second large bowl, combine oil, salt and remaining 1/2 teaspoons chili powder; add corn and toss until coated evenly.
• Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture. Toss or brush to coat evenly.
• Serve immediately.
• FOR GAS GRILL:.
• Turn all burners to high and heat grill with lid down until very hot, about 15 minutes Scrape and oil grate.
• Proceed with recipe from Step 2, leaving burners on high and cooking corn with lid down.