Elote: Mexican Grilled Corn-on-the-Cob

Now that you have made our basic Stonehouse Mayonnaise, time to spice it up and slather it on grilled corn on the cob for our next recipe, Elote: Mexican Grilled Corn-on-the-Cob.

The combination of flavors and textures is sensational: crunchy, creamy, smoky sweet corn with lime, harrisa and cilantro… delicious!

This recipe makes 1 dozen ears.

Mayo mixture:

• 1 cup Stonehouse mayonnaise (or Hellman’s if you don’t want to make your own)
• 1 tbsp Stonehouse Lime olive oil (more or less to taste)
• 1-2 tsp of Whole Spice brand Harissa Blend (more or less to taste) or Chili BBQ Spice Rub
• A few shakes of Alderwood Smoked Salt (the smoky flavor here is delicious)

The Rest:

• 1 dozen ears of sweet corn
• 1 1/2 cups Cotija (Mexican cheese), Feta Cheese, or any dry, mild, crumbly cheese (in small crumbles)
• 1 cup cilantro, chopped
• thin wedges of lime

Mix ingredients for mayonnaise mixture in medium bowl and set on dining table. Place cheese, cilantro, extra Harissa for sprinkling, and lime wedges in separate serving bowls and also place on table. The smoked or regular sea salt and pepper grinder also works. Peel corn, rub with olive oil so it does not dry out on the grill and grill, using indirect heat, for about 8 minutes, turning frequently, followed by about 1-2 minutes closer to low flame or hot spot, to brown the ears lightly. Do not blacken the corn as blackened foods are NOT good for you! Remove corn from grill, platter, and place on table with the fixin’s. Slather each ear with mayo mixture (a pastry brush works really well), sprinkle with cheese, cilantro, a pinch of Harissa and a squeeze of lime. You don’t need the lime for flavor– it’s in the mayo– but the tartness of the acid is nice. Just a touch: too much juice will make the other ingredients fall off. Do the whole platter or-even better-allow guests to prepare their own!