My all-time favorite way to eat sweet corn (and being an Iowan, I love my sweet corn!) features Pickle Creek Jalapeno Infused Olive Oil in a traditional Mexican street food recipe. Want to turn up the heat? Try this recipe with Pickle Creek Prairie Fire!
Print Recipe
Elote (Mexican Street Corn)
Ingredients
- 4 cloves garlic
- 4 Tbsp lime juice, divided
- 3/4 c Pickle Creek Jalapeno Infused Olive Oil, plus more for corn
- 1 egg yolk, at room temperature
- salt and black pepper
- 1/3 c Mexican crema
- 1/3 c cilantro, chopped
- 1/4 tsp ground chipotle pepper
- 2 tsp finely grated lime zest
- 4 medium ears sweet corn, husks removed
- 1/3 c cotija cheese, crumbled
- lime wedges, for garnish
Ingredients
- 4 cloves garlic
- 4 Tbsp lime juice, divided
- 3/4 c Pickle Creek Jalapeno Infused Olive Oil, plus more for corn
- 1 egg yolk, at room temperature
- salt and black pepper
- 1/3 c Mexican crema
- 1/3 c cilantro, chopped
- 1/4 tsp ground chipotle pepper
- 2 tsp finely grated lime zest
- 4 medium ears sweet corn, husks removed
- 1/3 c cotija cheese, crumbled
- lime wedges, for garnish
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Instructions
Place the 4 cloves of garlic into a food processor and pulse a couple of times to mince. Remove 1 tsp of the minced garlic and set aside for the Elote sauce.
In this next step you are basically making garlic mayonnaise, or aioli. Add the egg yolk to the processor bowl and process for a few seconds until the yolk is thoroughly blended. Add 2 Tbsp lime juice, ¼ tsp salt, and 1/8 tsp pepper to the food processor bowl and pulse once to combine. With the food processor continuously running, slowly drizzle in the jalapeno infused olive oil (so slowly it is basically dripping in). Once the mixture begins to emulsify, you can add the olive oil just a little more quickly, if you like. I have a cap for my processor that is specifically for making emulsions, and I use that when making mayonnaise. Once the olive oil has been completely added, scrape down the sides of the processor bowl, pulse a couple more times, and adjust seasonings if needed.
Place the 1 tsp garlic that you set aside earlier into a medium-size bowl. Add 1/3 c of the garlic mayonnaise (you will not use all of the mayo; you can store extra for up to a couple days in the fridge to use on sandwiches and burgers; yum!), the creama, cilantro, chipotle pepper, lime zest, and lime juice, and whisk together. Season to taste with salt and black pepper.
Heat the grill to medium-high heat and clean, if needed. Brush each ear of corn with jalapeno infused olive oil, and place the ears of corn directly on the grill. Grill for about 3 minutes, until kernels begin to turn golden brown and look charred. Turn each ear one-quarter of a turn, and repeat. It will take about 12 minutes altogether to grill the corn. Remove the grilled corn to a plate.
Using a brush or a spoon, coat each ear of corn with the mayo crema mixture. Sprinkle with crumbled cojita cheese and additional cilantro and chipotle pepper, if desired. Serve immediately with extra lime wedges. Enjoy!
