Cedar-planked salmon is so 2012. This summer’s go-to dish among recipe collectors is grilled corn on the cob. Food Republic asked chef and TV personality Alex Garcia for his recipe for elote, a Mexican dish of corn on the cob rolled in crema and cheese. Try it, you’ll like it.
4 ears corn
1 gallon milk, or enough to cover the corn in a pot
2 cups sour cream
1 chipotle from a can, minced
1 tablespoon liquid from the canned chipotles
Juice of half a lemon
1/2 cup parmesan cheese or queso fresco
Handful of chopped fresh cilantro, to taste
2 tablespoons chili powder or cayenne
1. Bring the milk to a light boil, drop in the corn and let it cook, covered, for about 5 minutes or until the kernels are tender.
2. Mix the sour cream with the chipotle, the chipotle liquid and lemon juice. Stir together until blended.
3. Remove the corn from the pot and pat down with a paper towel.
4. Slather the corn in the sour cream mixture and parmesan cheese.
Sprinkle the chili powder and cilantro for a final touch.
– Ralph Raffio