Kick up your grilled corn this summer with this recipe for elotes, or Mexican street corn, from ManBQue! (Perseus Books Group 2014), the ultimate guide to grillers in their 20s and 30s from John Carruthers and Jesse Valencia.
In the book, the dynamic grilling duo offer up an eclectic mix of recipes from the ordinary (wings and beer can chicken) to the extraordinary (pig tongue and beef hearts).
(Makes 6 ears of corn)
4 tablespoon Habañero Butter (recipe follows)
6 ears sweet corn, fully shucked and submerged in water
1 cup Lime Aioli (recipe follows)
1 cup of Cotija cheese
Kosher salt and freshly ground black pepper
1. Preheat the grill to medium direct heat. Clean and oil the grate. Remove the corn from the water, shaking off the excess, and place directly on the grate.
2. Cook the corn 12 minutes total, or until the kernels are tender and caramelized, turning frequently.
3. Remove corn and rub with the butter. Spread with the aioli and sprinkle with the Cotija. Finish with a touch of salt and a couple grinds of black pepper.
(Makes 1/2 cup)
4 ounces (1 stick) unsalted butter, at room temperature
2 habañero chiles, stems removed, finely chopped
2 tablespoons honey
1 teaspoon salt
1. Cream the butter and fold in the habañeros, honey, and salt. Turn out onto waxed paper in a line.
2. Roll up the paper, forming the butter into a log shape. Tie off the ends and refrigerate overnight. Unwrap and slice as needed.
Add the zest of one lime, a love of minced garlic, and 1 1/2 tablespoons of lime juice.
Reprinted with permission from ManBQue! © 2014 by John Carruthers and Jesse Valenciana, Running Press, a member of the Perseus Books Group.