Hi friends! Long time no talk! I was in Mexico for over a week visiting family and just got back to realityLet me tell ya, the entire visit was an experience and it will definitely go down in history lol! My sister and I drove there (about 6.5 hrs) and spent a few days with our older sister that lives in Hermosillo Sonora. On the weekend we had a HUGE family reunion in Kino Bay . 27 people total…..plus 5 dogs!!!! Can you imagine the chaos?
I will spare you the details because I would have to write a book and can’t do that right now. I’m still recovering from a very happy trip but it was exhausting at the same time.
I will say that it was great to reconnect with family and eat amazing food! One night in town we went to a Festival and guess what I HAD to eat? An Elote!! I’m the Elote queen so I can’t pass the opportunity to eat one.
When I was a kid I would eat Elotes like most kids eat Ice Cream. Seriously. We had the Elote man (riding a bicycle adapted to carry a humongous bucket full of steamy hot corn on the cob) go by our house almost everyday. Every time he would go by our house he would ring his little bell to let me know he was there. He would wait for me since he knew I would come out!
I really looked forward to that time of day when I would get to eat my beloved Elote. Since I never had money on me, the Elote man would just keep a tally of all the Elotes I had and give my dad the bill at the end of the month 😀 …. now that’s truly old fashioned if you ask me. Boy have times changed right? I can’t imagine anyone doing that now. People truly trusted each other back then lol
When Fry’s Food contacted me to see if I could do an Elote recipe collaboration for them I had to say yes! I mean, I’m the Elote Queen after all :).
This grilled Elote recipe is so delicious that I guarantee you will be licking your fingers. This is a great alternative to the typical Mexican Corn on the Cob made with mayonnaise and cheese. In fact, it’s now my favorite way to eat it.
Did you know that National Corn on the Cob day is June 11th? Well now you do! If you have a Fry’s Food nearby, stop in and grab a package of corn, the rest of the ingredients (I suggest you get some Tajin) and get grilling! This recipe will also be on recipe cards in Fry’s stores by the fresh Corn on the Cob sold in a package of 5 so make sure you grab one too
Oh, and please excuse the image overload on this post. I think I got a little carried away (excited) photographing these Elotes 😀
- ELOTE (CORN)
- 5 ears of corn, unchecked
- butter for brushing the corn (optional)
- strips of soaked husk for tying the bulk of the husk
- CILANTRO LIME RANCH
- 1/4 cup reduced fat mayonnaise
- 1/4 cup non fat plain greek yogurt (or sour cream)
- 1/4 cup almond milk (or regular milk)
- 1 Tbsp buttermilk ranch seasoning mix
- 1/4 cup cilantro (about a small handful)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Juice of 1/2 lime
- Tajin (recommended) or Chili Powder
- HOW TO GRILL THE CORN
- Soak the ears in water to cover for 15 to 20 minutes.
- Pull the husks back from the corn, remove the silk and pull the husks back in place.
- Heat the grill to medium high (about 350°F to 450°F)
- Place the corn directly on the grill rack and close the lid.
- Turn the corn every 3 minutes and cook about 15 minutes total.
- Transfer corn to a platter and without detaching the husks, peel them back completely, turning them inside out so they form a handle.
- Brush the corn with some butter and return the corn to the grill for about 5 minutes, turning it frequently.
- Return to the platter and brush with the Cilantro Lime Ranch & sprinkle with Tajin or Chili Powder.
- CILANTRO LIME RANCH
- Combine all ingredients in a bowl and mix well. Store in refrigerator until ready to use.