Elotes (Mexican Grilled Corn on the Cob)

This is a great addition to taco Tuesdays. Grilling makes everything taste better.  

Elotes (Mexican Grilled Corn on the Cob)

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Yield: 4 servings

INGREDIENTS

• 4 ears of corn

• Handful of cilantro, chopped

• ¼ cup grated parmesan cheese

• Sprinkle of smoked paprika

• Salt to taste

• Lime wedges

For the Sauce

• ½ cup sour cream

• Juice of 1 lime

• 2 tablespoons of crumbled feta cheese

• 1 or ½ (depending on your spice tolerance) of a chipotle pepper in adobo sauce

DIRECTIONS

Preheat an outdoor grill to high heat and lightly oil the grate to prevent sticking.

Bring a large pot of salted water to a boil. Remove the husks of the corn but leave a few attached at the bottom (this is great for presentation and also leaves you with a handle to flip the corn while grilling and hold onto while eating). Boil the corn for 5 minutes husk side out and then drain.

Blend all ingredients for the sauce in a food processor or with an immersion blender until smooth. Grill the corn until slightly charred and caramelized on all sides and then remove from heat. Drizzle the corn with sauce and season with Parmesan, paprika and salt. Serve with fresh lime wedges to squeeze over top before eating.