Some food, some drink.
Something Edible on Video: The Lighter Side of Elotes.
As tasty as grilled Mexican street corn is, it's not really something you'd want to eat every day. It's no secret that mayonnaise and/or dairy do nothing for the nutritional value of an ear of corn. Well, sometimes it pays to be lazy; and on a day that I really didn't feel like fussing over my grilled corn but was craving me some elotes all the same, I threw together a chile lime grill seasoning that lends a spicy, tangy, kick to my maize. And unlike the more traditional recipes that can sometimes use fat as a crutch, we're using only enough extra virgin sunflower oil to move those big flavors and help that seasoning stick into every nook and cranny of that perfectly-charred corn.
Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -
Clean up your nasty-looking grill grates, then set your outdoor cooker for high, direct heat; about 450F to 475F.
Mix together the salt, smoked paprika, ancho chile powder, coriander, sugar, black pepper, and True Lime. Brush each ear of corn with the sunflower oil, and then liberally sprinkle on the seasoning you just concocted. Throw the seasoned corn on the hot grill, turning a quarter turn every 2 minutes for a total grilling time of 8 minutes. Garnish with additional seasoning if you'd like before serving, or just put the shaker on the table and let folks do it themselves.
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