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  • Newcombe's Sweet Corn

Recipe: Elote Mexican street corn

In August, we were joined by the fantastic Alain Bossé, The Kilted Chef. Alain is an ambassador for Atlantic Canada specializing in making flavourful dishes from fresh, locally grown ingredients. He joined us in our corn field to teach us how to make scrumptious grilled corn with a twist. You can watch the video here, or jump right to making it at home!


Newcombe's sweet corn served Elote (Mexican street corn style with sour cream, mayo, feta and cilantro) in corn field in Annapolis Valley Nova Scotia
Elote Mexican street corn


Ingredients


  • 12 ears of corn, shucked with the silks removed

  • ¼ cup of olive oil

  • 12 wooden skewers soaked in water for at least one hour

  • Juice of two limes

  • 2 heaping tablespoons of sour cream

  • Two heaping tablespoons of mayonnaise

  • ¼ cup of crumbled feta

  • ½ teaspoon of chilli powder

  • 2 tablespoons of minced cilantro

  • 1 teaspoon of salt

  • ½ teaspoon of pepper

How to make Elote Mexican grilled street corn


1. Pre-heat your barbecue to 500 degrees.


2. Place the skewers into the butt end of the corn. If you don't have skewers, you can grill the corn without them.

3. Oil the corn with the olive oil.


4. Place on a grill and cook until dark grill marks appear on the corn, rotating often. This will take approximately 10-12 minutes.


5. While the corn is cooking, combine the lime juice, sour cream, mayonnaise, feta cheese, chilli powder, cilantro, salt and pepper in a bowl. Mix well.


6. Place the cooked corn on a serving dish and spoon the sauce over the corn. Finish with more fresh cilantro and salt and pepper if desired.


After that, all you have to do is tuck in! We recommend a lot of napkins for this meal, as it can get pretty messy. But it's well-worth it: this will be a summer dinner you'll enjoy for years to come.


Newcombes' eating elote street corn in corn field Annapolis Valley Nova Scotia
Eating Elote corn in our sweet corn field with The Kilted Chef


Recipe and photos courtesy of The Kilted Chef.

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