Sweet Heat

Memorial Day Weekend, in my mind, marks the true kick-off of the summer season. Even though we have already hit the triple digits here in Arizona, it’s not until this BBQ lovin’ long weekend hits that I’m ready to fully embrace summer. I’ve always enjoyed grilled food. I love the delicious smokey smell and the limited clean-up compared to cooking indoors. About six years ago though, my BBQ world was busted. I must have looked completely perplexed when my husband shared with me that he wanted to eat a vegetarian diet. “No meat? Like, never? Ever?!” Nope. Wow…ok. We can all afford to eat more healthy…right? I somberly retired the grill to the garage and began scouring vegetarian cookbooks and blogs to find an entirely new way of cooking. I really tried to share My husband’s enthusiasm for the vegetarian life but while he was feeling great, I was becoming lethargic and weak. I began dreaming about meatloaf (not the singer) and I longed for that delicious grilled flavor. Something had to be done. I pulled the grill back out, dusted it off and fired it up. I got a grilling basket for veggies, learned about black bean burgers that grilled up perfectly right next to my chicken breast and my husband compromised a little by adding fish back into his diet. We were back in BBQ business! Hallelujah! Since I’m sure at least one or two of you will be rolling out the grill this Memorial Day weekend, I thought I would share one of my favorite veggie friendly grill recipes. Elotes, also known as Mexican street corn, is like BBQ gold! It is the perfect balance of sweet and heat. You can find several versions of it on the internet and Pinterest but here is how I like to make it. Give it a try and let us know what you think. Did you change it up? We’d love to hear about it in the comment section below.

Ingredients For Grilling The Corn

• Fresh corn on the cob (this recipe makes 4 ears)
• 1 to 2 tablespoons butter, softened
• Salt and pepper (I love Jane’s Original Mixed-Up Salt! See it on Pinterest at A Crafty Composition Eats)
• Fresh or jarred garlic, chopped

Ingredients For Garnishing The Corn

• 1/4 cup mayo (or half mayo/half sour cream)
• 1/8 teaspoon cumin
• 1/4 to 1/2 teaspoon chipotle chili powder or ancho chili powder
• 1 lime
• Finely chopped fresh cilantro
• Cotija or queso fresco crumbled
• Salt and pepper to taste

Here’s the How-Tos

1. Fire up the grill – medium to medium high heat
2. Blend together the butter, garlic and salt/pepper
3. For each ear of corn, pull back but do not remove the husk. Remove the silk. Divide the butter and garlic mixture up evenly between the four ears of corn, rubbing it over the kernels.
4. Pull the husk back over the ear and roll the ear in aluminum foil
5. Place on the grill and cook for about 20 minutes, flipping the ears once or twice while cooking
6. While the corn is grilling, mix together the mayo, cumin, chili powder and a little squeeze of lime
7. Lower the grill temp to medium low
8. Remove the corn from the grill, take the foil off (being careful to keep the husk on) and place the ears back on the grill for about 5 minutes until slightly charred.
9. Remove the ears from the grill and remove the husks (Careful! They will be hot!)
10. With a pastry brush, coat the ears of corn with the mayo mixture, sprinkle with a little more salt and pepper to taste, top with the cilantro and crumbled cotija/queso fresco. Enjoy it hot!

I like to make an extra ear or two and then cut it off the cob and use it in salads or to top my veggie tostados. YUM!!  Well, I hope you all enjoy the holiday and please be safe, be grateful and be happy. Cheers!

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