I’m not quite ready for summer to end, mostly because I haven’t had my fill of sweet corn and summer tomatoes just yet. The farms here are thankfully still harvesting both, and when I picked up some sweet corn this week I was craving elotes, which are grilled street corn originating from Mexico. Full disclaimer, this version is not traditional Mexican street corn, because 1. it’s vegan and 2. I switched up the toppings to flavors I really love together, but it works and is damn delicious! I’m not trying to hijack traditional street corn but I also don’t want to to the privileged gringo thing and call these “loaded corn on the cob”. If you’re looking for a vegan version then you’ve come to the right place!
I ended up charring the corn under the broiler because I didn’t want to start up our charcoal grill for 4 ears of corn, but by all means you can grill them instead of broiling and you’ll get a deeper smoky flavor if you do. Broiling them took about 20 minutes with me watching and turning them a quarter turn about every 5 minutes. A little trick I discovered is to wrap the corn tightly in foil after they are done charring to allow them to steam for 5 minutes, which will soften them back up and results in this amazing caramelized corn flavor and creamy texture. Also full disclosure, these will get stuck all over your teeth. Like don’t try to play it cool, you’re going to have corn mouth with an avocado joker smile. This won’t be your finest moment, but your tummy will thank you.
Oh, I should probably also mention that this avocado aioli is addictive and you’re going to want to put it on everything. Oh yeah, and its only 4 ingredients (not counting salt and pepper). You’re welcome.
recipe after the jump…
Prop Love: Ceramic platter by Facture Goods.