Classic elotes with a spicy, sweet, and savory punch.
, a corn risotto-elote pancake hybrid. Here, I have put a simple spin on classic on-the-cob elotes by folding XO sauce into the mayonnaise andmixture before it gets spread on the grilled corn. The intense savory notes from the XO's dried seafood, ham, and umami-rich oyster and soy sauce gives the corn a noticeable flavor boost, without drowning out its trademark sweetness, and complements the creamy saltiness of the mayonnaise and Cotija cheese.
The process for making XOtes follows the blueprint for traditional elotes, so it doesn't require much explanation. Shuck a few ears of corn, fire up the grill, and cook them over high heat, turning them occasionally until the kernels are lightly charred. While the grill heats up, I stir together mayonnaise, crema , XO sauce, a handful of Cotija, minced garlic, a little lime zest, sliced scallions, and a pinch of ground dried Thai chilies in a big bowl. Once the corn is good to go, toss it into the bowl, and use a spoon to slather the ears with the mayonnaise mixture. Plate them up with lime wedges , and top them with a final sprinkling of Cotija, scallions, and ground chilies. Make sure to have a supply of napkins at the ready, and then go to town. "Vegetable-forward cooking" is a term that is being used a lot these days, with more and more chefs embracing a style of cooking that puts more focus on vegetables as the star of a dish instead of a protein with vegetables appearing alongside, merely as a garnish. Flipping the script in this way doesn't necessarily mean omitting meat and seafood entirely during cooking, but just putting them in a supporting role. XO sauce is a great item to have around if you are interested in trying to cook more vegetable-forward food at home; once you've made a batch, it can easily be incorporated into dishes like this one, and packs a wallop of flavor in a small, shelf-stable package. So go out and grab a bunch of late-summer corn, and grill up some XOtes before it's too late.
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