Tuesday, June 11, 2013

ROTD: Elote (Grilled Mexican Style Corn On The Cob)

In my opinion, California has without a doubt the best food that can be found on the face of this planet. I know regionally everyone feels the same way as I do about their home-state, but when you get down to the nitty gritty, no where else can you find the food that can be found here in the Golden State. I know New Yorker’s claim that they have the best pizza, the best Chinese food and so on and that is fine, but hands down California cannot be touched because of the great culinary creations given to us by our friends south of the border in Mexico. 

We have interviewed musicians, artists, chefs and many other people from all walks of life and the one thing they agree on, CA has the best Mexican food there is to be had and it cannot be duplicated anywhere else. Every state has a hood salesman, whether they sell bootleg DVD’s, liquor, shaved ice or our favorite cart treat, Elote, the traveling salesman should be applauded for keeping the neighborhood stuffed full of spicy corn and saving the lives of numerous children over the years (ok so they probably haven’t saved any lives but it sounded good didn't it?)

The recipe for this style of Elote was given to me by a good friend’s Grandmother, who has lived in East Los Angeles for 70 years and refuses to let her favorite treat go uneaten, especially during the upcoming hot Summer nights we enjoy here in the Southland. If you are wondering why today of all days we are pushing you to eat this delicious treat, well that be because today is NATIONAL CORN ON THE COB DAY, a food holiday that should be celebrated worldwide. 

Enjoy this alongside a cold beer and some other grilled foods such as Carne Asada, Pollo Asada, BBQ’d Baby Back Ribs or even by itself, you wont be mad you did.

4 ears sweet corn, husks removed
2 TBS corn oil
½ cup mayonnaise
1 tsp chili powder
Pinch of cayenne powder
1 tsp garlic salt
Freshly ground black pepper
1 lime, quartered
Special equipment: grill pan or bbq

Preheat a grill pan.
Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes.
Meanwhile, mix together mayonnaise, chili powder, cayenne powder, garlic salt, and black pepper.
Remove corn from grill and brush with the mayonnaise mixture.
Serve with lime quarters to squeeze over corn.

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