• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mind in the Butter

Food for taste, buds, and family

  • Recipes
    • Appetizers & Snacks
    • Breakfast
    • Desserts
    • Dinner
    • Drinks & Cocktails
    • Instant Pot
    • Pasta & Grains
    • Salads & Vegetables
    • Seafood
    • Sides
    • Soups & Stews
  • Entertaining
    • Holidays
  • Life & Travel
  • Food & Sustainability

Lend me your ears!…for some Eva-style Elote

August 29, 2013 by Eva Louise 9 Comments

DSC_0543DSC_0544

I don’t really like ears of corn. There’s something so cumbersome about the way they look that turns me off…as in, they look like a real commitment to prepare and eat. You know? No? OK, yea, I forgot that everybody else on the planet freakin’ loves corn…Which means I need to have a few corn recipes in my repertoire. FINE.

Luckily, my Mom decided to buy a million ears of it for our recent trip to British Columbia, so this was the perfect time to practice. I decided to do a riff on elote, Mexican street corn and used our BBQ to char the corn before preparing the dish. Not revolutionary, but it took the dish to a totally stellar level.

Eva-style Elote

Ingredients

  • 3 ears of  corn, husks off, stub on (makes it easier to BBQ)
  • 1/2 medium red onion, diced
  • 1 bunch cilantro, rinsed and roughly chopped
  • 1 can black beans, rinsed
  • 2 heaping dollops of crema (Mexican sour cream), creme fraiche (French sour cream) or just regular sour cream
  • 1 heaping T mayonnaise
  • 1/4 cup crumbled cotija cheese or grated Parmesan
  • juice of 1 juicey lime
  • pinch of cayenne pepper
  • 1 ripe avocado

Char the ears of corn for about 8-10 minutes on a seriously hot grill or griddle pan, probably, 375-400 degrees. Let them cool long enough to take a knife to chop off the kernels.  Reserve a small bunch of kernels, cotija, cilantro and avocado for garnish later, then mix corn with all of the other ingredients EXCEPT the avocado.  Careful on the mayo and crema to make sure you don’t add too much. Taste and adjust flavors accordingly. Fold in the diced avocado near the end so it doesn’t squish. Cover and refrigerate for about 30 minutes. Garnish the mixture with the remaining corn, cotija, cilantro and avocado, then serve!

DSC_0542

Filed Under: Life & Travel, Sides Tagged With: British Columbia, Canada, cheese, cooking, corn, Elote, food, Mexican food, recipes, salads, sides, summer, tofino, vegetables

Don't miss a post!

Enter your email address to subscribe to Mind in the Butter and get new posts directly in your inbox.

Previous Post: « Put this in your pipe and smoke it! No, no, please just eat it with some cream cheese
Next Post: Committing food mutiny with bulgur, eggplant, pomegranate and feta »

Reader Interactions

Comments

  1. Emily

    August 29, 2013 at 10:33 pm

    Yum! Will definitely make this when I return 🙂

    Reply
  2. LFFL

    August 29, 2013 at 10:38 pm

    The corn recipe looks great. I happen to like corn like the rest of the world, too. 🙂

    Reply
  3. LFFL

    August 29, 2013 at 10:38 pm

    The corn recipe looks great. I happen to like corn like the rest of the world, too. 🙂

    Reply
  4. Eva Louise

    August 29, 2013 at 10:46 pm

    LFFL – I like to please the world 🙂 so glad you liked the post!

    Reply
  5. Eva Louise

    August 29, 2013 at 10:46 pm

    LFFL – I like to please the world 🙂 so glad you liked the post!

    Reply
  6. Tim McGinnis

    August 29, 2013 at 11:22 pm

    HI Eva: I have been thoroughly enjoying your blog. Very entertaining, engaging and enlightening. I particularly enjoyed the Tofino posts and especially the one on fileting salmon. Your father is the man on that subject. Haven’t tried any recipes yet – but this one sounds like a great one. I like corn on the cob but Jeannie is a slicer. The fresh corn and grilling seasons are winding down so I will need to hurry.

    Reply
    • Eva Louise

      August 29, 2013 at 11:38 pm

      Tim – I’m so glad you are enjoying the bloggy; thank you so much for reading!! Let me know if you end up trying this before corn season is up.

      Reply
  7. Tim McGinnis

    August 29, 2013 at 11:22 pm

    HI Eva: I have been thoroughly enjoying your blog. Very entertaining, engaging and enlightening. I particularly enjoyed the Tofino posts and especially the one on fileting salmon. Your father is the man on that subject. Haven’t tried any recipes yet – but this one sounds like a great one. I like corn on the cob but Jeannie is a slicer. The fresh corn and grilling seasons are winding down so I will need to hurry.

    Reply

Trackbacks

  1. Lend me your ears!…for some Eva-style Elote | Mind in the Butter says:
    August 29, 2013 at 10:36 pm

    […] ← Lend me your ears!…for some Eva-style Elote […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Don't miss a post!

Enter your email to subscribe and receive notifications of new posts by email.

Welcome

I’m Eva Louise and welcome to Mind in the Butter! This is my food bloggy, showcasing my favorite dishes and recipes often inspired by and cooked for my loved ones. My goal with this blog is to eventually document every single dish I make so when I’m old and stale, I will be able to remember and celebrate memories from my favorite place…the kitchen!

Recent Posts: Mind in the Butter

Shulamit’s Unreal Lasagna with Ground Beef and Spinach

Best-ever 4 minute Instant Pot Rice

Best-ever 4 minute Instant Pot Rice

Seared Scallops and Fennel Risotto

Seared Scallops and Fennel Risotto

Palm Springs: the World’s Best Jetlag Cure

Palm Springs: the World’s Best Jetlag Cure

The Karmic Boomerang is real! New Year, new beginning for me

The Karmic Boomerang is real! New Year, new beginning for me

Copyright © 2025 · Foodie Pro & The Genesis Framework