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Grilled Corn-on-the-Cob

Grilled Corn-on-the-Cob

Crunchy, creamy, smoky, salty, & sweet with lime, Harissa and cilantro, this dish hits all the bases, plus it’s festive, easy to make for a crowd, and delicious! Known as Elote in Mexico, a street food staple served on a stick, this is a perfect summer dish that everyone gets to make their own way. I prefer mine with double mayo, no cheese, and loads of cilantro.

Ingredients

In small bowls, set out the accompaniments: mayo, Harissa, cilantro, lime wedges, cheese, and sea salt. Heat grill to medium-high. Rub each ear with olive oil so it does not dry out and grill for 10-15 minutes, turning to brown ears evenly; 3-4 turns of 3-4 minutes each should do. Remove corn from grill, place on a platter, and set beside the fixings, so each person can make their own. First, slather ears with mayo, so other ingredients stick (a small paint brush works best). Then sprinkle with Harissa, cilantro, cheese, and sea salt, finishing with drops of fresh lime juice. Squeeze the lime slowly, to create trickle of drops, rotating ear to evenly distribute—if you do it too fast the other ingredients will slide off. Experiment and enjoy! 

photo credit: Erin Scott