Pirates Pantry

Plundering the seven seas for grub worth preserving

Grilled Mexican Street Corn (Elote)

side-dishgrilledeasy-quickvegetariangluten-freesummerpartymexican

Prep
10 min
Cook
10 min
Total
20 min
Servings
4

For the Compound Butter

Garlic-infused butter adds rich flavor—don't let it brown or burn

Ingredients

  • 1 Stick Butter
  • 2 Cloves Garlic, Minced
  • 1 Teaspoon Kosher Salt

Instructions

  1. In a small saucepan, melt butter over medium-low heat.
  2. Add minced garlic and kosher salt. Stir gently until garlic is fragrant but not browned.
  3. Remove from heat and set aside for basting.

Prep: 5 min • Cook: 5 min • Wait: No time

For the Grilled Corn

Microwaving before grilling speeds up cooking and ensures tender kernels

Ingredients

  • 4 Ears Sweet Corn, Shucked
  • 1 item Salt To Taste
  • 1 item Mayonnaise (For Topping)
  • 1 item Cotija Cheese, Crumbled
  • 1 item Chili Powder
  • 1 item Garlic Powder (Optional)
  • 4 items Chopsticks Or Skewers (For Serving Handles)

Instructions

  1. Wrap each ear of shucked corn in plastic wrap and microwave for 5 minutes.
  2. Preheat grill to medium-high heat.
  3. Grill corn, basting periodically with compound butter, turning to char all sides.
  4. Once cooked, insert a chopstick or skewer into the base of each ear for easy handling.
  5. Season lightly with salt.
  6. Spread a thin layer of mayonnaise over each ear.
  7. Sprinkle generously with crumbled cotija cheese.
  8. Lightly dust with chili powder and garlic powder if desired.
  9. Serve hot.

Prep: 5 min • Cook: 10 min • Wait: No time

Notes

A festive dockside favorite—sweet corn kissed by flame, slathered in creamy toppings and salty cheese. Fit for a summer feast on any crew’s deck. Best served fresh, but leftovers can be wrapped and stored in the ship’s stores for up to 2 days.