I am a gal with serious wanderlust, but at this point in the summer after having packed and unpacked my bags well over a dozen times, I’m done. I’m quite happy to be home for a while.
At least until next weekend, when I’m off again.
You’d think I’d be a packing whiz at this point in my life, but actually, I’m quite hopeless. I’m forever forgetting just one thing. And it’s usually an important thing… like a hairbrush, or PJs, or once, rather unfortunately, my entire make-up bag (thankfully in that case I was at the beach with family, and they weren’t too horrified by my make-up-free face.) It really is time to create some sort of a personal packing checklist.
But for now, I’m quite content back in my kitchen. I’ve been nesting… reading through stacks of cookbooks I’ve picked up along the way, and lining up friends to come over and feast with us.
Last weekend, I set out for the bustling Falls Church Farmer’s Market, happily wandered the stalls, and hauled home bags full of gorgeous produce. Peaches and plums, an orange watermelon, baby eggplants, tiny raspberries, heirloom tomatoes, and, of course, lots of corn. There was no question as to what was was going to happen to that corn.
My brother John came for a visit earlier this summer, and introduced House Morell to Elote-Style Grilled Corn – a version beloved by John, Mexican street vendors, and now us. This is one of those super-simple recipe that wows, and you wonder: “Wait, why did I ever think just rolling my corn in butter was a good idea?”
Ok. It’s still a good idea, but this is better.
There are a few ways to approach this recipe… some people use cayenne, or chili powder… some squeeze lime juice as a garnish… but this is my current fave: Mix a bit of mayonnaise with lime juice and earthy Spanish paprika, and brush it on freshly grilled corn. Next sprinkle it with cotija cheese – or better yet, roll it in the cheese. Up to you. The smoky sweetness of the grilled corn blends beautifully with the earthy paprika, tangy lime and salty cotija.
Try it at least once this summer… you may never go back to buttered corn.
Grilled Corn Elote Style
- 6 ears of corn
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon Spanish Paprkia
- About 1 cup of finely crumbled cotija cheese (a bit more or less, to taste.)*
* Cotija cheese is similar to queso fresco, so you can certainly substitute that.
- Combine the mayonnaise with lime juice and paprika in a small bowl. Set aside.
- Heat your grill to high. Brush grill grate with oil. Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.
- Remove from grill and immediately brush each ear with the mayonnaise mixture.
- Sprinkle each with a generous tablespoon of cheese, or roll the entire ear in cheese.
- Serve warm.