Father's Day

Elote or finding new and interesting things to do with a George Foreman Grill.

May  8, 2014
0 Ratings
  • Serves 3-4
Author Notes

Elote is a street food from Mexico, basically grilled corn on the cob smothered in mayo (yuckers) or crema which is Mexican table cream (yummers), add some cojita cheese (I used feta, which is a totally reasonable substitution, even Parmesan would work…think salty), sprinkled with hot sauce, or chili powder depending on who’s cookin the grub (preference), top that sucker with some cilantro and a squeeze of lime. Corn season is on the horizon and I love using it when it’s fresh and delicious, I cut the kernels off the cob, I hate getting corn stuck in my teeth, and served it with corn chips (cornplosion!) but traditionally it is lathered and slathered and eatin right off the old cob. Great for when you are already gonna fire up the grill this corn is the perfect accompaniment to any grilled main, or as an appetizer. I wasn’t firing up the grill, so I dusted off my George Foreman grill, and used it to “grill” our cobbers. Seriously, my George Foreman grill is never used for its original purpose, I think it’s actually real terrible for cooking steaks or chicken, but hotdogs, bratwursts, Panini, or corn, it is quite a useful tool, especially if you don’t want to take the time to fire up the grill (optimal way, in my opinion), or do a boring boil (reduces nutrients). So if you have one of these, anyone married in the last decade probably received one as a gift, I did, try it for corn on the cob (remove the husk first), it takes about ten minutes to achieve the char I wanted, but it worked great! So seriously pull out the GF grill and use for corn…weird…yes…..but innovation comes from thinking outside the box! —Alexandra V. Jones

What You'll Need
  • 3 Fresh Corn on the cob
  • 1/2 cup Mexican crema, or sour cream
  • 1/4 cup feta cheese, or queso fresca
  • 1 lime cut into wedges
  • 1 teaspoon chili powder
  • 2 teaspoons Hot sauce, I like valentina, or el pato
  • 1 tablespoon cilantro, chopped
  • salt and pepper to taste
  1. Shuck your corn, spray with coconut oil spray, or which ever kind you have. Plug in George Foreman grill, or you can use your outdoor grill or grill pan.
  2. "Grill" corn, in the GF it takes about 10 minutes to get a charred appearance.
  3. Cut the kernels off the cob, or leave them on, your choice. Top with chili, salt and pepper, crema, cheese, cilantro, squeeze of lime and hot sauce....serve with corn chips!

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Chef de cuisine @Shelburne hotel Seaview, WA

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