My sister Robin is staying with us for a while and that means, yup, better food for everyone! She’ll brush this off in a heartbeat…..but she can turn a pile of blah ingredients into something holy-smokes-incredible! I used to call her while we were both at college, at different schools, and say, “Hey, I’m hungry but don’t know what to eat! Here’s what I have in my fridge…” And she’d tell me what to make, how to make it………and my roommates would drool!
Anyway, all of our bellies are happier that my creative foodie sister is staying with us for a while.
Okay, for example. I bought some fresh corn on the cob the other day and had a pile of it in the fridge. I was just going to, you know, boil it. And then add butter, salt, and pepper. Isn’t that what most people do??
Well, fresh corn is delicious with some simple salt and pepper but my sister chimes in with “hey, why don’t we make some Elote Street Corn?!!” (Have you ever had Elote? I’ve bought it many times from a street truck vendor and it’s a big roasted corn husk, slathered in a dressing and parmesan cheese. Sound familiar?) Well, in true Robin fashion, she started chopping, dicing, tossing, and sprinkling in a little of this and little of that……..and created the most amazing dressing for our roasted corn. It was like nothing I had every purchased from the Street Truck……and I was in corn-on-the-cob-heaven!
She then said, why don’t we make an Italian version……and change up the ingredients a bit…….you know, just for fun! (Because that’s how Robin rolls…….rarely follows recipe, changes up this for that, and always puts her own little flair on EVERYTHING.) So, instead of Mexican flavors, she started throwing in basil and garlic and tomatoes, etc.Â
Oh. My. Word. This version shocked me. The Mexi version was blow-your-socks-off-good but this Italian version put me in creamy Basil Heaven! I wanted to just eat the dressing with a spoon. But slather that on some roasted corn?? Wow!!!
And since corn is coming in full force with the end-of-summer crops, grab several ears, invite some friends over…….and start grilling! :)
Your taste buds won’t even know what hit them.
This Mexican version has a creamy lime flavor with little bits of fiesta flavor that packs a slight punch! And when you slather it on the corn, the cheese melts slightly and delivers some serious creamy goodness! (This version is still Robin’s favorite…)
But this Italian version throws a different punch with the basil, tomato, and creamy garlic flavor…….oh my. The parmesan slightly melts as you slather it on your hot roasted corn and, oh how I love it!
And really, this doesn’t take much time at all. But if you’re really short on time, make it the night before and let it sit in the fridge. That way, when dinner rolls around, you can throw some corn on the grill, slather this stuff on, and enjoy it with your meal. (And if you’re having dinner guests……they’ll think you’re all sorts of fancy!)
In fact, we ate some last night for dinner with some Quinoa (and sautee’d mushrooms/onion) and Caprese Salad. Yum.
Are you hungry yet?
Run to the store and grab a few things…..because your dinner menu is half planned for tonight!! :)
Get ready, because this will surely impress.
First, gather all of your ingredients and dump them into a bowl.
Blend thoroughly.
Leave the stem on your corn, clean well, lightly coat with olive oil, and then place directly on your grill. Turn the heat to high and char your corn for 3-4 minutes (more or less, depending on char preference).
Then, let the corn sit on an upper rack (with the grill lid closed) for a few minutes to continue softening up the corn just a bit. (2-3 minutes on medium heat)
Remove, and slather dressing right onto hot corn. Serve immediately.
Enjoy!
-Ashley (and Robin!!)
[print_this]
Street Corn: Mexican Version (Elote)
Gather your supplies and place in a bowl. Blend thoroughly. Set aside as you prepare your corn. Husk each of your ears of corn, leaving the stem in place. Lightly coat with olive oil and place on your grill (high heat) for 3-4 minutes until nicely charred (depending on your preference). Place the corn on the upper rack, close the lid, and turn the heat down to medium and let the corn to finish cooking for 2-3 minutes (or until done to your liking).Â
[/print_this]
[print_this]
Street Corn: Italian Version
Gather your supplies and place in a bowl. Blend thoroughly. Set aside as you prepare your corn. Husk each of your ears of corn, leaving the stem in place. Lightly coat with olive oil and place on your grill (high heat) for 3-4 minutes until nicely charred (depending on your preference). Place the corn on the upper rack, close the lid, and turn the heat down to medium and let the corn to finish cooking for 2-3 minutes (or until done to your liking).
[/print_this]
 . . . . . . . . . . . . . . . .
Featured Sponsor:
Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!
