Growing up, corn on the cob was a summertime staple. My mom always made it very simply, but very well. Boiled on the stove, slathered with melted butter. While you can’t go wrong with a classic, I wanted to try something a little different.
We grilled our corn on the cob, probably about 15-20 minutes, turning every so often (this is due to our apartment restricting us to an electric grill, a traditional gas or charcoal grill likely would not take nearly as long, and I feel we do miss a lot of the smoky flavor). Despite our electric grill not providing much in the way of additional flavor, I did love the way it provided a bit of charring.
I used this recipe from a blog aptly named ‘Damn Delicious‘ to create a Mexican-inspired corn on the cob. As the recipe notes, this is not an authentic Mexican elotes recipe, as it traditionally calls for a mayonnaise or cream slathering, which this recipe leaves out. I feel a bit like a cop out for not committing to the more traditional recipe, but I really can’t stand mayonnaise, and though I’m sure the flavors would work together to balance it out, I was too much of a chicken to take the risk. This, however, turned out to be incredibly delicious and is definitely something I will make again and again throughout the course of the summer.
I tweaked the recipe a bit, as I only made three ears of corn. So I only used two tablespoons of butter, melted, brushed on all sides of the corn. I also didn’t really measure out any of the other ingredients. I sprinkled on the freshly grated cheese and chili powder, added a few sprigs of chopped cilantro from my herb garden (words I never thought I’d say, since I’ve killed pretty much every plant I’ve touched up to this point in my life), and then topped it off with some lime juice from the little lime-shaped bottle you can get at the grocery store. Super easy, super tasty.