This weekend officially kicks off the grilling season. Propane tanks are being filled and bags of charcoal briquettes hauled home in great anticipation! Though technically grilling can happen anytime of the year if you have the chops to stand out in the rain and snow, it is a ritual of summer; iconic, necessary and what all the cool kids are doing for dinner.
I’ll admit I’m in a more formative stage of my grilling prowess but I’m committed to be serving up some delicious options this summer and to share them here with you as well. I’ve just recently shared how to grill a perfect New York Strip steak (my mouth is still watering) as well an out-of-this world recipe for marinated grilled Portobello Mushrooms; those huge, meaty mushrooms that even mushroom haters will fawn over. I love a stuffed burger and these Stuffed Taco Burgers are excellent along with Bacon Southwestern Burgers. I’ve made Strawberry Tart on the grill, Grilled Peach and Corn Salsa and a summer favorite Grilled Fairytale Eggplant (smaller than most eggplant and more tender they don’t need to be peeled or salted). I’m now hungry recalling all these summer favorites!
I wanted to spice up the long weekend with some traditional street food, Grilled Mexican Corn. Mexican corn is cooked corn on the ear, usually seasoned with a mayonnaise based chile sauce to spice it up before sprinkling it with Mexican Cojita cheese. It can be prepared many different ways and often when finding it in Mexico it is served from street carts on a stick or sold in stores. Known as ‘elote’, it is frequently cooked in the husk then grilled and served with condiments for diners to dress it up themselves much as you’d do with a hot dog from a New York city cart.
My favorite way to cook it, which always ends in a perfect doneness that is still crunchy but fully cooked, is to briefly boil the corn (out of the husk) and then char it on a hot grill. Allowing it to sit briefly on all sides deepens the sugar flavor of the corn leaving it with an earthier depth. A slather of the spicy mayo sauce, the cheese, sprinkle of cilantro and a squeeze of lime elevates it as the well-known side kick at the grill table to the star attraction!