Our love of corn extends well beyond the summer months. To be honest, it’s a food craving we have year round. We simply can’t get enough of this yellow staple which is also super cool ‘cuz it’s both a vegetable and grain, depending on how it's cooked. #Facts. No matter how we prepare it—grilled, roasted, on the cob or off—corn is a sure-fire crowd pleaser.
One of our favorite ways to devour corn is on the cob, Elote-style! For those who are curious, Elote is traditionally a dish comprised of cooked sweet corn slathered in a delicious combo of Mexican crema + mayo + chili powder and then sprinkled with Cotija cheese. It also known as "Mexican street corn" given it's popularity as a snack often sold at festivals, events and on the streets in Mexico
And, we want to let you in on a little secret: we make this delish dish using Smoked Lardons. Surprise!!! We find that these little bacon flavor bombs deliver a super savory, smoky crunch to the mix, and, since corn is a perfect culinary companion to share at a potluck or picnic, we like to combine it with Smoked Lardons, then serve it up whenever we get the chance. Did we mention that the dish also blends well with the rest of the ingredients including Cotija cheese, and, of course, bacon!
Trust us when we say that these dishes will bring joy to your taste buds, delivering some zip, zing and pizazz found. Get ready to be a-maize-d? (See what we did there?)
Elotes with Bacon (Grilled Mexican Corn)
Grilled or Oven-Roasted Side Dish
1 package 8 oz Smoked Lardons
Vegetable oil for brushing your grill
6-8 ears corn, shucked
1/4 cup mayonnaise
1/4 cup Mexican crema
2 cloves of minced garlic
1/2 cup crumbled Cojita cheese
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1/2 cup finely chopped cilantro
In a mixing bowl combine the mayo, Mexican crema, and garlic until well combined.
Spread the Cotija cheese crumbles on a plate.
In another mixing bowl, combine the chili powder, cayenne, and 1 teaspoon salt.
Brush your grill with vegetable oil and then heat the grill to high. Place the corn directly on the grill, turning occasionally until cooked and lightly charred, approximately 10-11 minutes.
While the corn is grilling and in a cast-iron skillet or large pan placed on the grill, cook the Smoked Lardon and heat to your desired level of crispiness and until a fair amount of bacon fat has rendered in the pan—approx. 7-10 minutes. (Note: you can also cook the lardons ahead of cooking the corn in a cast-iron or pan on your stovetop.) Once cooked to your liking, remove bacon and set on a large serving platter.
Remove the corn from the heat, and brush the corn with mayo mixture. Then roll thel corn in the Cotija cheese crumbles, and place on the bed of lardons.
Sprinkle the corn with the chili powder mixture and chopped cilantro, and squeeze lime over corn.
Serve while warm.