Elotes (Mexic-Asian Street Corn)

elotesA jaunt to St. Agatha produce mecca, Herrle’s Country Farm Market, during corn season to join killer Kitchener Waterloo food trucks, West of Seoul and Great British Bake, means the game is on! This is as good an excuse as any to bring out our riff on a great Mexican street treat. It’s hard to beat simple butter and salt on grilled corn, but if you are going to try, adding cheese is a good place to start. Cotija, a dry, salty, crumbly cheese from Mexico is perfect, but feta is not far from the mark either. Romano or parmigiano  would work, too.  While we’re adding fat, why not mix the cheese with mayo and tangy crema? For a bit of crunch sprinkle it all with toasted panko, a hint of chili powder for heat, and cut the richness with a squeeze of lime. Messy? Yes.  But when you’re eating sweet August corn in Southern Ontario, a bit of butter on your shirt is a small price to pay for fleeting summer joy.


4 ears of Herrle’s sweet corn, shucked
1/4 cup mayo
1/4 cup sour cream or crema
1/2 cup Cotija or feta cheese (something salty and crumbly)
1/2 tsp ancho or guajillo chili powder
1 cup panko (Japanese breadcrumbs)
1/4 cup cilantro-miso compound butter (recipe below)
Lime wedges
  1. Prepare a charcoal or set a gas-fired grill for high heat.
  2. Lightly brush each ear of corn with the cilantro-miso butter and wrap individually in aluminum foil.
  3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through, tender, and lightly charred, about 20 minutes total. Let cool for 5 minutes.
  4. Meanwhile, combine mayonnaise, sour cream, cheese, chili powder, and garlic in a large bowl. Stir until homogenous and set aside. Gently toast the panko in a dry skillet. Put in a second large bowl.
  5. Unwrap and transfer corn to bowl with cheese mixture and use a large spoon to evenly coatcorn on all sides with mixture. Sprinkle liberally with toasted panko and serve immediately with lime wedges.

Cilantro-Miso Compound Butter


1 lb butter
1 cup cilantro leaves
2 tbsp white miso
  1. Stick all of it in a good food processor and blitz until thoroughly chopped and mixed.