Easy skillet grilled corn on the cob that tastes like it was cooked on a barbecue. Serve with optional Mexican street corn sauce to transport you to a rustic vacation place.
Elotes is a Mexican grilled corn street food served covered with a spicy and creamy chili cheese sauce.
No barbecue? No problem! You can cook almost anything well in a cast iron skillet on the stove.
EQUIPMENT: cast iron skillet, tongs, bowl, whisk, barbecue brush
Smokey Skillet Grilled Corn on the Cob with Optional Mexican Street Corn Sauce
Cuisine: American, MexicanDifficulty: Easy4
servings20
minutes4
minutesSkillet grilled corn on the cob with optional Mexican street sauce.
Ingredients
- Seasoning mix
1 teaspoon sea salt
1/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
1/4 teaspoon cayenne powder
1/4 teaspoon turmeric powder
- Corn
4 ears very fresh corn, shucked
2 tablespoons extra virgin olive oil
2 tablespoons organic unsalted butter
1 teaspoon minced garlic, from a jar
1/4 teaspoon Liquid Smoke
freshly ground black peppercorns, to taste
1 tablespoon finely chopped fresh parsley
- Optional Mexican grilled street corn (Elotes) sauce
1/2 cup finely crumbled Cotija or feta cheese, plus more for serving
1/4 cup Kewpie mayonnaise
1/4 cup Mexican crema or plain yogurt
1 clove garlic, finely minced
1/2 teaspoon chipotle chile powder, plus more for serving
1/4 cup finely chopped cilantro
1 lime, cut into wedges
Directions
- Seasoning mix
- Combine all ingredients in a small bowl.
- Skillet corn
- Shuck corn and set it aside.
- Place cast iron skillet over high heat. Add olive oil and butter.
- As soon as the butter melts stir in spice mix, Liquid Smoke, and garlic.
- Add the corn and cook until the bottom side is lightly seared, 1minute. Reduce heat to medium high. Use tongs to turn one quarter of the way over and sear that side for 1 minute. Do not let the fats burn. Turn down the heat if needed or add a bit more olive oil.
- Continue until all four sides are seared and seasoned. Take care not to overcook the corn. It’s more important not to overcook it than it is to get the sear marks. The entire cook should take no more than 4 minutes.
- Transfer the corn to plates.
- Grind peppercorns and then sprinkle parsley over or serve with optional Mexican street corn sauce.
- Dip sliced crusty sourdough bread into the spiced fats remaining in the skillet and serve with the corn.
- Optional Mexican grilled street corn (Elotes) sauce
- In a small bowl, combine cheese, mayonnaise, crema or yogurt, garlic, chile powder, and cilantro. Set aside.
- When corn is cooked, evenly coat corn on all sides with sauce. Sprinkle with more cheese and chili powder.
- Serve immediately with lime wedges.
