Abstract:

Elotes, a.k.a. Mexican street corn is kind of like the Snickers bar of vegetable recipes. There's a reason they serve the stuff as a treat at fairs and carnivals, and that's because the really good elotes are slathered in mayonnaise and dairy; meaning the calorie conscious and/or vegans in the crowd have no path to sweet, juicy, grilled corn satisfaction. Because not every meal should be eaten with reckless abandon where nutrition is concerned, I've come up with a recipe that I think does a good job showcasing that charred, sweet, spicy and tangy flavor, despite the missing umami usually delivered courtesy of mayo and cheese.

Purpose:

Be sure to check out the video companion episode to this recipe for some live grilling action (And subscribe to my YouTube Channel to catch all the latest videos)!

This summer, I've been a bit obsessed with grilling corn. Be it at the supermarket or the farmer's market, I can't help but pick up a few ears if what's under the husk looks good. One of my favorite ways to grill corn is to make Mexican street corn or elotes, but it's not always practical (or healthy) to gunk up a vegetable with a whole mess of mayo and dairy. Thusly I've been tinkering at the grill to come up with a recipe that will give an ear most of that tangy, spicy, slightly charred flavor synonymous with Mexican street corn, and I think I finally got something I can share. The secret to this grilled corn recipe is in the homemade seasoning, which uses smoky sweet paprika, and crystallized lime to deliver big, up front flavors delivered via a mere spoonful of oil.