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Hot off the grill, charred sweet corn gets slathered in tangy lime mayonnaise and topped with extra-large crunchy quicos, or corn nuts, in des Jardins’ version of elote. For a plated version, cut the kernels from the cobs and toss with lime mayo and quicos, then scoop and serve.

Traci Des Jardins
August 2020

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Aubrie Pick

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high (450°F to 500°F). Whisk together egg yolk, lime juice, and salt in a medium bowl. Whisking constantly, gradually drizzle in oil until mixture is smooth and thick. Whisk in up to 2 teaspoons water, 1/2 teaspoon at a time, to loosen mixture, if needed. Season to taste with salt, black pepper, and piment d’Espelette. Set aside.

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  • Place corn on oiled grill grates, positioning husks over edge of grill to prevent burning. Grill, uncovered, turning occasionally, until corn is tender and slightly charred, 6 to 8 minutes.

  • Brush hot corn with lime mayonnaise (about 1 tablespoon per ear). Sprinkle with cheese, quicos, and piment d’Espelette, to taste. Serve with lime wedges.

Make Ahead

Mayonnaise can be stored in an airtight container in refrigerator up to 3 days.

Notes

Quicos (giant corn nuts) may be purchased on amazon.com.

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