RecipeElote, or Mexican Street Corn, is a beautiful way to enjoy everyone's favourite Fraser Valley summertime bounty. Creamy umami flavour with a hint of spice and the tang of lime all balances with the sweetness of our well-loved local corn. Give it a try, we know you'll love it!
Ingredients - Sauce
1/2 C Sour Cream
1/2 C Mayonaise
1 Clove Garlic, Minced
Surefire Spice Blend - to taste
Ingredients - for serving
4-6 Cobs of Corn
1/2C Grated Feta Cheese
1 small bunch of Cilantro
2 TBSP Butter, Melted
Shuck corn and prep for cooking (tip: keep as much of the stalk on and then you don't have to mess with those dumb little spikes). Prepare your cooking process (heat grill or boil water), traditionally Elote is grilled, but boiling your ears works fine here, as well.
To make the sauce, mince garlic, and add to a small bowl with sour cream, mayonnaise, & taco seasoning. Mix together until combined. This recipe scales up proportionally if you're cooking for a larger group. You should probably make extra for tomorrow night anyways...
Grate feta and move to a serving bowl. Cut cilantro, zest and half limes & put aside.
While corn cooks, melt butter in a small dish and put it aside with other ingredients.
When corn is done, transfer cobs to a serving platter, lined up side by side.
Butter Cobs, then sprinkle with lime zest, and then squeeze with fresh lime juice. Cover cobs with prepared sauce, then cilantro, then feta, then more cilantro.
Serve and enjoy!