Eberhart Street Corn
As seen on my TV show, Lovely Bites!
This recipe is inspired by elote, or Mexican street corn—grilled or roasted corn on the cob that's typically coated with mayonnaise, Cotija and chili powder and sold on a stick or with the husks as a handle by vendors in Mexico City and other parts of the country. I named this dish after the street where I grew up in Chicago and added butter, as this is how my dad likes it. I also make a creamy avocado sauce to smear on the corn (instead of mayo) before sprinkling it with the Cotija and smoked paprika (as a sub for chili powder).
Yield: 4 servings
Active Time: 20 minutes
Total Time: 40 minutes
Ease of Preparation: Easy
Kosher salt and freshly ground black pepper
4 ears of corn, husked
2 tablespoons unsalted butter
Creamy Avocado Sauce:
Juice of 1 lime
Handful of fresh cilantro leaves and stems, plus more leaves for garnish
1 clove garlic
1/2 jalapeno (with seeds and ribs intact)
1 tablespoon mayonnaise
Crumbled Cotija, lime wedges and smoked paprika
For the corn: In a large pot of salted boiling water, add the corn and boil until the kernels are tender, about 15 minutes. Drain.
Place the butter in a large bowl. Add the hot corn, season with salt and pepper and toss to coat.
For the creamy avocado sauce: In a blender, add the avocado, lime juice, cilantro, garlic, jalapeno and mayonnaise and blend until smooth. Add up to 2 tablespoons water if needed to thin the sauce out.
For the toppings: Smear the avocado sauce on each ear of corn, then sprinkle with Cotija and smoked paprika and garnish with lime wedges and cilantro leaves.