This recipe is inspired by elote, or Mexican street corn—grilled or roasted corn on the cob that's typically coated with mayonnaise, Cotija and chili powder and sold on a stick or with the husks as a handle by vendors in Mexico City and other parts of the country. I named this dish after the street where I grew up in Chicago and added butter, as this is how my dad likes it. I also make a creamy avocado sauce to smear on the corn (instead of mayo) before sprinkling it with the Cotija and smoked paprika (as a sub for chili powder).
Yield: 4 servings
Active Time: 20 minutes
Total Time: 40 minutes
Ease of Preparation: Easy

Ingredients

Corn:
  • Kosher salt and freshly ground black pepper
  • 4 ears of corn, husked
  • 2 tablespoons unsalted butter

Creamy Avocado Sauce:
  • 1 avocado
  • Juice of 1 lime
  • Handful of fresh cilantro leaves and stems, plus more leaves for garnish
  • 1 clove garlic
  • 1/2 jalapeno (with seeds and ribs intact)
  • 1 tablespoon mayonnaise

Toppings:
  • Crumbled Cotija, lime wedges and smoked paprika

Directions

For the corn: In a large pot of salted boiling water, add the corn and boil until the kernels are tender, about 15 minutes. Drain.

Place the butter in a large bowl. Add the hot corn, season with salt and pepper and toss to coat.

For the creamy avocado sauce: In a blender, add the avocado, lime juice, cilantro, garlic, jalapeno and mayonnaise and blend until smooth. Add up to 2 tablespoons water if needed to thin the sauce out.

For the toppings: Smear the avocado sauce on each ear of corn, then sprinkle with Cotija and smoked paprika and garnish with lime wedges and cilantro leaves.

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Published 12/04/2020