Food

Avocado Elotes: Sweet, chargrilled street corn with a summery twist

Avocado + fresh, local corn — the kind of beautiful food marriage only August could bring.

Avocado + fresh, local corn — the kind of beautiful food marriage only August could bring

(Photography by Marcella DiLonardo)

Looking for another way to eat endless corn on the cob this summer? Enter Elotes, also known as “Grilled Mexican Street Corn”. Usually you’d have to hit the streets to find this tasty treat, but now you can make it in your own backyard using a few simple ingredients. Our version brings avocado into the mix, adding a rich, creamy flavour to the sauce that takes this corn to glorious heights. Serve it as a weeknight side dish or as an appetizer at your next outdoor barbecue — either way, everyone will be vying for seconds. It can even be served family style so guests can dress up the corn as they please! We’ve got the limes, who’s bringing the margaritas? 

Avocado Elotes 

Traditionally, Elotes feature cotija cheese, but if you are having trouble tracking some down, feta will act as the perfect substitute.

Ingredients

  • 6 to 8 medium ears sweet corn, husks removed
  • 2 tbsp unsalted butter, melted
  • ⅓ cup full-fat sour cream
  • ⅓ cup full-fat mayonnaise
  • ½ ripe medium avocado, mashed
  • 1 clove of garlic, minced
  • ¼ cup cilantro, minced
  • 1 tsp chili powder
  • 1 tsp lime zest
  • 1 tbsp lime juice, freshly squeezed
  • Salt and cracked black pepper, to taste
  • ½ cup cotija or feta cheese, crumbled
  • Lime wedges, for serving

Preparation

Heat grill to 400F degrees. Brush each ear of sweet corn generously with the butter. Grill corn, turning occasionally until it begins to brown, about 10 minutes. 

In a mixing bowl, whisk together the sour cream, mayonnaise, avocado, garlic, cilantro, chili powder, lime zest, lime juice, salt and pepper until well combined. 

Remove corn from heat and brush mayonnaise mixture onto each cob of grilled corn. 

Sprinkle with cheese and garnish with lime wedges. Serve immediately. 

Yield: Makes 6-8 servings


Marcella DiLonardo is the author of the cookbook Bake The Seasons and creator of the blog Hey Modest Marce. She is a freelance recipe developer, food photographer and stylist. Follow her latest culinary adventures over on @modestmarce.

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