As the weather finally begins to warm up, there’s now only one thing that’s on my mind, and that’s the return of BBQ season. I don’t know about you, but grilled corn is something that just screams summer to me, and Mexican Street Corn is definitely one of my favourite dishes to indulge in.
After a recent tasting at the new My Meatball Place (opened by the folks behind My Roti Place) on King Street West here in Toronto, I was rather shocked to discover that my favourite item on the menu would be the Elotes aka Grilled Mexican Street Corn. Don’t get me wrong, their meatballs are good, and I especially loved their veggie meatballs, but dang, this corn is GREAT.
After begging for the recipe, Chef Karthik Kumar finally agreed to share how to make it. The best part of about this version? You don’t even need a BBQ to make it! Trust me, you’ll want to give this one a go at home and impress all of your friends asap.
The My Meatball Place Corn Elotes Recipe
What You Need:
- 4 ears of corn, cut into three pieces
- 2 cups of 3% milk
- 1 bay leaf
- 3 pcs peppercorn
- 3 cloves of whole garlic
- ½ of a red onion
- 1 ½ tsp. rock salt
- 1 pinch of sugar
- ½ cup salted butter, melted
- ½ of a lime, juiced
- 1 Tbsp. parsley
- 1 ½ tsp. paprika powder
- ½ Tbsp. salt
What To Do:
- In a large sauce pot add corn, milk, bay leaf, peppercorn, garlic, onion, rock salt and sugar. Bring the pot to a boil over medium heat. Continue boiling for 20 minutes.
- While the corn is boiling preheat the oven to 400°F.
- Transfer the corn to an oven safe dish or baking sheet. Season with melted butter, lime juice, parsley, paprika powder and salt.
- Place the seasoned corn in the preheated oven for approximately 3 to 4 minutes or until the corn begins to char.
- Remove the charred corn from the oven. Skewer, serve and enjoy!
(Story by Editor-in-Chief, Gracie Carroll)