Dinner with my Son - With a recipe for Grilled Mexican Street Corn

My husband was away on a business trip when my son suggested that he and I go out and have dinner. As many mothers of sons know, an opportunity to spend one on one time with your beloved boy feels like a lottery win.

Alex fetched his keys and opened the passenger door for me. As he revved up the engine to his new Challenger, he asked: “where should we eat ?”, this being a loaded question for two food lovers with a kaleidoscope of dining ideas. I replied by requesting that he drive east, not too fast, of course, toward the waterfront where we could find a place that would satisfy both our taste and vision.

We drove around for quite a while, trying to decide on a place as if it was our “last supper.” We finally agreed upon a gastropub in a small coastal enclave that Alex had been curious about.

We examined the menu, which was way more progressive than most pubs. When I saw the extensive Craft Beer list, I suspected some trickery at play with Alex’s suggestion. We read through the menu, and like a well-strategized game of chess, we made our food and drink selections. Both of us were still hoping that we made the right choice when thank goodness, the waiter came over, we committed and, placed our order.

Alex talked, I listened.  We devoured our shrimp tacos and spicy slaw with my first introduction to Mexican street corn. Connecting over a meal is our shared passion and is also a  tributary to all that unites us genetically and emotionally.

We drove home along the coast, the warm salty air billowing through the windows, the radio playing a modern country tune, mimicking the background music in a movie scene. I watched as the sun slowly slid down from the sailor’s sky and dipped into the sea, going, going gone..

Alex was in the driver’s seat, and I sat happily in the passenger seat, admiring my most significant contribution to the universe.

Time and love are what children desire most of their parents.  As the circle evolves and completes, it is the same that parents cherish from them.

                                                
Grilled Mexican Street Corn (Elotes)

Elotes are ears of grilled and seasoned corn on a stick.  It has become a favorite at my summer cookouts.

Ingredients:

8 ears of fresh corn, shucked

2 tablespoons vegetable oil

Kosher salt and ground black pepper, to taste

1 cup crumbled Cotija cheese, (separate into 2/3 cup & 1/3 cup)

½ cup mayonnaise

½ cup sour cream

½ cup cilantro leaves
2 teaspoons lime juice

1 teaspoon ancho chile powder

1 teaspoon garlic powder

Directions:

1.      Light the grill. On a sheet pan, toss the corn with the oil and season with salt and pepper.

2.      In a bowl, stir together 2/3 cup of the cheese with the mayo, sour cream, cilantro, lime juice, chili powder, and garlic powder. Combine.

3.      Place the ears of corn on the hottest part of the grill, turn as needed until charred and cooked through, approximately 8-10 minutes.

4.      Remove the corn from the grill and brush the corn generously with the cheese mixture and place on a serving dish. Garnish with the remaining 1/3 cup cheese and serve more cilantro, if desired.

Notes:

I serve the corn with “corn skewers” for ease. I have purchased heavy-duty wooden skewers soaked them in water, and placed into the thicker end of the cob before grilling.

This recipe works well as a casserole by grilling the corn, as per the instructions above, removing the charred corn from the cob and tossed with remaining ingredients.

For more of a dip, place the casserole in a hot 400-degree oven for 10 minutes, until bubbly.