Everyone likes to get messy when it comes to eating sweet corn, and the best way to eat summer corn is to take a cue from Mexican street food. Charred, sweet and nutty and slathered with sauce. And our version is dairy-free, so you can serve this at your next BBQ or grilling party.
Kids can cook this recipe too! After the grilling, let your little ones brush on the mayo mixture and roll in breadcrumbs.
If you want to go dairy, try our off the cobb dairy elotes.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
Non-Dairy Elotes (Mexican Style Corn)
Servings
4 Servings
Ingredients
Crispy Browned Breadcrumbs:
- 2 cups panko style breadcrumbs
- 2 teaspoons chili powder
- ½ cup extra virgin olive oil
- 1 tablespoon kosher salt
Elotes:
- 1 cup mayonnaise
- Zest and juice of 1 lime
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 2 tablespoons extra virgin olive oil
- 1 garlic clove minced
- Kosher salt
- Freshly ground black pepper
- 4 ears of corn
- Garnish: lime wedges
Instructions
Crispy Browned Breadcrumbs:
- Mix panko, chili powder, evoo and salt together. Toast breadcrumbs in saute pan over low heat or in a preheated oven for 5 minutes. Transfer to a pie pan or plate to cool.
Elotes:
- Preheat grill to medium or oven to 375°F.
- Whisk together mayonnaise, zest and juice, chili powder, cumin powder, evoo, and garlic. Set aside.
- Pull husks back from cob, but don’t remove. Remove silk.
- Brush corn with evoo and salt and pepper. Grill for 6 to 8 minutes per side or until medium brown and crispy.
- Brush generously with mayonnaise mixture. Roll corn in crumbs after brushing with spiced mayonnaise. Serve with lime wedges.
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