While I was adventuring in Phoenix, Arizona training for my upcoming radio show Eat Well to Live Well with Kellie Hill I was fortunate to eat at Gallo Blanco. Here the food was locally sourced and delicious. My server insisted I try this version of corn on the cob called Elote Callejero. It was so delicious that I had to better understand how it was made and had the opportunity to learn all about the secrets.
Here I’ve made it a bit healthier.
Corn on the Cob – Elote Callejero
True Elote Callejero uses butter and mayonnaise to ensure the cheese adheres to the corn on the cob. Even though I’m not against a good mayonnaise and you can make your own very easy (recipe here), it is just a bit overkill on the saturated fats. You can make corn on the cob traditionally by following the steps and at step 6 roll the corn on the cob in butter and then mayonnaise (about a 1/4 cup of each for six corn on the cob) then continue with the recipe as presented. This method for the corn on the cob makes the cheese a bit more crumbly but the taste was just as good without the additional fat.
Corn on the Cob Choices
You always have a choice when you’re shopping so please vote with your dollar and purchase local, organic, non-GMO corn on the cob whenever possible. This type of corn on the cob will be the sweetest, most delicious food you’ve ever tasted while supporting small farmers and keeping genetically modified organisms out of your system. I won’t get on my soapbox here.
Corn on the Cob Ingredients:
- 6 ears GMO-free corn on the cob
- 6+ teaspoons olive oil (optional)
- 3 oz. cojita cheese, crumbled
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle sea salt
- Lime wedges
Corn on the Cob Directions:
- Heat grill to 350 degrees.
- Remove all but one layer of corn husks.
- If you prefer no strings from your corn on the cob, remove all husks and strings. Brush with about one teaspoon of olive oil. Place corn on the cob on a piece of aluminum foil and roll up; twist the ends so steam doesn’t escape.
- Place on grill for 5 minutes. Turn corn on the cob ¼ and grill for another 5 minutes. Repeat turn and grill for remaining two sides (a total of 20 minutes on the grill).
- If you are using just the corn husks look for the husk to show the outline of the kernals and begin to pull away from the corn on the cob.
- Peel back the husks or open about the foil about 2 inches. Sprinkle with cheese and press into corn on the cob (careful this can be very hot).
- Remove husks or foil, sprinkle with smoked paprika and sea salt.
- Repeat for remaining corn on the cob.
- Serve with lime wedges to squeeze right before eating.