Corn season is fast approaching, did you know that it is possible to cook corn on the BBQ? To do so, nothing could be easier… Just remove the skin and clean it well before putting it directly on the BBQ, then you will get a tasty and caramelized corn just as you wish. In Mexico, this kind of grilled corn with ingredients on top is called “Elotes”. The toppings to put on corn are only limited by our imagination. Be creative, inventive and try different flavor combinations. For this recipe, I decided to keep the Mexican origin of the recipe, but giving it a little twist to make this recipe a perfect marriage worthy of the most popular Tex-Mex dishes. Take advantage of the good Quebec corn that is coming very soon, but above all… Good BBQ!
- Servings: 3-4
- Preparation: 15 minutes
- Cooking: 8 minutes
INGREDIENTS
8 corn on the cob
2 tbsp. butter
1⁄4 cup mayonnaise
1⁄4 cup sour cream
1 lime zest and juice
2 tbsp. tablespoons chopped cilantro
2 jalapeno peppers, sliced
1 1⁄2 tsp. tablespoon BBQ spices of your choice
1/3 cup Monterey Jack cheese
1⁄4 cup BBQ sauce
a choice
1⁄2 cup crumbled Doritos-style cheesy corn chips.
Salt and pepper to taste
PREPARATION
- Preheat the BBQ in direct cooking at high power to 450°F. Prepare a no-heat area for indirect cooking if needed.
- Remove the skin from the corn and clean the surface well before putting them on the grill. Cook for 8 minutes, turning them regularly. If necessary, finish cooking indirectly depending on the size of the corn cobs.
- Meanwhile, in a small bowl, combine the mayonnaise, sour cream, juice, lime zest and chopped cilantro.
- When the corn is cooked, brush it with butter and sprinkle the top with the BBQ spices.
- Top the corn with the mayonnaise mixture, Monterey Jack cheese, BBQ sauce, crumbled potato chips and finally the sliced jalapeño peppers.
- Serve the corn on the cob in a large serving platter.