A smoky, charred side dish made with fresh local corn from Locals Market

National Corn on the Cob Day deserves more than corn straight off the grill with a little butter – it deserves Mexican Street Corn. Charred, creamy, tangy, and finished with cotija and lime, elote is one of those side dishes that quietly steals the show at every cookout. Pair it with grilled Weaver’s of Wellsville sausages for the kind of summer meal that disappears fast.

The key to great elote starts before it ever hits the grill: fresh, local corn. Stop by Locals Market in Dillsburg and grab a few ears while they’re at their sweetest.

 

The ingredients:

• Fresh corn, husked – look for local ears at Locals Market!
• 3 tablespoons sour cream
• 3 tablespoons Sir Kensington’s Chile Lime Crema Everything Sauce
• 2 cloves garlic, pressed
• ½ lime, juiced (plus extra for serving)
• Salt, to taste
• A few dashes Trader Joe’s Elote Seasoning (or substitute a dash each of cumin, chipotle powder, and chili powder)
• Crumbled queso fresco or cotija cheese
• Fresh cilantro, chopped

 

How it’s made:

1. Grill the corn. Place husked corn directly on a hot grill. Grill for about 3 minutes, then flip. Continue rotating every few minutes until the corn is cooked through and lightly charred all over, about 10-12 minutes total.
2. Make the crema. While the corn grills, whisk together the sour cream, Sir Kensington’s Chile Lime Crema Everything Sauce, pressed garlic, lime juice, a pinch of salt, and the elote seasoning (or your cumin, chipotle, and chili powder blend) in a small bowl.
3. Coat the corn. Once the corn is off the grill, brush each ear generously with the crema mixture, making sure to get it into all those charred little crevices.
4. Finish and serve. Roll or sprinkle each ear with crumbled queso fresco or cotija cheese, then top with chopped cilantro and a fresh squeeze of lime. Serve immediately while warm.

 

A few tips:

• Fresh corn makes all the difference. This recipe is built around the natural sweetness of in-season corn, so seek out the freshest, most local ears you can find.
• Don’t rush the char. A little blackening on the kernels is exactly what you want — it adds smokiness that balances the creamy, tangy topping.
• No grill? No problem. This works just as well under a broiler or in a hot cast iron skillet, turning occasionally for even charring.
• The perfect cookout pairing. Serve alongside grilled Weaver’s of Wellsville sausages for a simple, satisfying summer spread.

 

Find everything you need at Locals Market

Fresh, local corn and grilling-ready Weaver’s of Wellsville sausages are both waiting for you at Locals Market in Dillsburg, PA. Stock up and celebrate National Corn on the Cob Day the right way.

 

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Recipe video is found here.