Elotes – Spicy Cheesy Grilled Corn

A great summer dish when sweet corn is at its peak, these elotes - spicy cheesy grilled corn - will be eaten with gusto. They are a tasty side for any barbecue.

A couple of summers ago, my favorite now-shuttered (RIP) food magazine, delicious. published a recipe for elotes which looked gorgeous! The creative team had pulled back the husks on whole ears of corn and braided them to use as handles while grilling – and for eating! 

I thought that was one of the cleverest things I’d seen in a very long time so you know I had to try it. The problem is, in Jersey, here in the Channel Islands, I had never seen corn on the cob still in the husk. It always arrived in our shops fully denuded. 

BUT, we took a trip to the mainland to visit friends and do some shopping and by some miracle, we came across a farmer’s market in London one Sunday and woo hoo! There was sweetcorn. Unshucked! It wasn’t cheap but, at that point, I didn’t care. 

I bought four, brought them home in the car on the ferry and made this dish for the first time. We ate the elotes with grilled local octopus and it was wonderful.

The very next summer, I finally found whole, intact ears of corn at a farm shop on the east side of the Island (we live in the west side) so I was delighted to make this again! Between the first and second time, I had managed to procured some Tajín, which added more flavorful elements to the finished dish. We enjoyed it with grilled duck breast. 

Hey, when you have the coals lit already, why not make full use of them? It just makes sense and my husband, the master griller, is always willing to do the needful.

 

Elotes – Spicy Cheesy Grilled Corn

If you can’t find Mexican crema, you can substitute plain Greek yogurt like I did or use sour cream. This recipe is adapted from an old one on Serious Eats.

Ingredients

½ cup or 110g finely crumbled Cotija or feta cheese

¼ cup or 60ml mayonnaise

¼ cup or 60ml Mexican crema or plain Greek yogurt (or sour cream)

¼ cup finely chopped cilantro leaves and tender stems

½ teaspoon cayenne

½ teaspoon smoked paprika

1 clove garlic, finely grated 

4 ears corn on the cob with husks intact

To sprinkle on:

Tajín OR more cayenne and smoked paprika

Method

Combine ½ of the cheese, mayonnaise, crema or yogurt, cilantro, cayenne, smoked paprika and garlic in a large bowl. Stir until homogeneous and set aside. 

Steam the whole cobs, husks on, for five minutes. Gently pull the husks back and remove the silk. Braid the husks and secure the ends with string, if necessary.

Cover the braided husks with aluminum foil.

Light a chimney fire starter full of charcoal. This is the one we have. It’s a Weber.  When all the charcoal is lit and covered with gray ash, pour it out and spread the coals evenly over the coal grate. 

Place the corn directly over the hot coals and cook, rotating occasionally, until the ears are a little charred in spots on all sides.

Place the ears on a plate or cutting board and remove the foil.

Coat the corn with the cheese mixture, then sprinkle on the reserved cheese and some Tajín. Serve immediately. 

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes with corn. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the corny links below.

• All the Summer's Darlings Salad from Culinary Cam
• Cachapas - Venezuelan Corn Pancakes from Mayuri's Jikoni
• Corn Patties / Corn Potato Chops from Sneha's Recipe
• Elotes - Spicy Cheesy Grilled Corn from Food Lust People Love
• Fresh Corn Relish Salad from Sid's Sea Palm Cooking
• Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans and Summer Squash from Karen's Kitchen Stories
• Smoked Paprika Cornbread Croutons from Amy's Cooking Adventures
• Southwestern Corn Salad with Chives from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Succotash Salad from A Day in the Life on the Farm

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 

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Spicy Grilled Leg of Lamb

This spicy grilled leg of lamb is butterflied, marinated with garlic, lemon zest and za’atar and cooked up juicy and tender, perfect for a barbecue party!

Everybody loves a good leg of lamb roast but when it’s grilling season, who wants to be indoors with the oven on? This spicy grilled leg of lamb starts with a butterflied leg, making it quicker to cook that a traditional roast. And all those seasonings and the touch of flame from the grill make it more delicious. 

In case you haven’t figured it out by now, our family loves lamb. We eat it in stews, roasts for family, roasts for only two, in shish kebabs and murtabak and stuffed naan, just to mention a few of our favorites. We are also fond of slow cooked lamb shoulder and rack of lamb. Honestly, there’s nothing that says Sunday supper at our house like a beautiful rosemary and garlic spiked leg of lamb roasted to a golden brown with roasted potatoes.

But when temperatures start to rise and I am loath to turn the oven on, this spicy grilled leg of lamb is our favorite way to cook it. Removing the bones, in other words, creating a butterflied leg of lamb, opens the meat up so you can add marinade both inside and out. The result is a perfect spicy grilled leg of lamb. 

Spicy Grilled Leg of Lamb

I’ve made this recipe several times with lamb legs of varying sizes. If yours is bigger, simply increase the ingredient amounts for the marinade accordingly. I only give the weight of my most recent leg as a guide. The one before this was twice this weight! 

Ingredients

1 leg of lamb (about 2.6 lbs or 1.2 kg) - bone, sinews and gristle removed

For the marinade:

2 large cloves garlic

1 teaspoon kosher or coarse grained sea salt

1/2 teaspoon whole peppercorns

2 tablespoons za’atar (a Middle Eastern spice mix)

Juice and zest one lemon or lime

2 tablespoons olive oil

Method

Crush the peeled garlic with a mortar and pestle, along with the salt, peppercorns, za’atar and lemon (or lime, I use either depending on what's in the fridge) zest, until you have a fine paste. 

Add in the lemon (or lime) juice and olive oil and whisk to combine. 

Spread the marinade over your butterflied leg of lamb on both sides.

Pop it into a Ziploc bag and try to squeeze all the air out before sealing. Refrigerate for at least one hour or until you are ready to grill the lamb. This step can even be done the day before if you are prepping for a barbecue party. 

When you are about ready to grill, remove the lamb from the refrigerator and get the grill fired up and ready to go. We have a charcoal grill so, once lit, it takes about 20 minutes for the coals to start turning grey.

Cook the spicy grilled leg of lamb to your desired degree of doneness. We like it pretty pink inside so that takes about 12-15 minutes a side. My apologies for no actual grilling photos. In the dark outside, when we finally got around to grilling this time, they would not have been helpful. Plus only YOU know how rare (or not) you like your lamb. 

Leave to rest for about 10 minutes then slice the spicy grilled leg of lamb thinly to serve. 

Since it's summer, I suggest a side salad as an accompaniment. If you really need potatoes, how about a pumped up potato salad? (I wanted to call this Pimp My Potato Salad but my daughter wouldn't let me. It's so good!)

Enjoy! 

It's Sunday FunDay and I am hosting! Our theme is Summer Grilling because who doesn't love a little smoky flavor and cooking outside. Check out the great recipes we are sharing below: 

• Basque Pipérade with Grilled Tuna Steaks from Culinary Adventures with Camilla
• Grilled Eggplant with Garlic and Parmesan from Karen's Kitchen Stories
• Spicy Grilled Leg of Lamb from Food Lust People Love
• Stuffed Pizza Burgers from A Day in the Life on the Farm
• Tandoori Gobi - Cauliflower Made On Gas Stove from Sneha’s Recipe
• Tandoori Masala - Spice Mixture from Mayuri's Jikoni
• Tequila Lime Chicken from Amy's Cooking Adventures
• Vietnamese Lemongrass Pork Kebabs from Palatable Pastime

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Charcoal Grilled Soy Ginger Salmon #FishFridayFoodies

This charcoal grilled soy ginger salmon is bursting with flavor from the sticky roasted marinade but what really makes the salmon divine is the smokiness from the hot charcoal.

I know a lot of people swear by their gas grills. I’m even related to some. Certainly, you can make grill marks with a gas grill and you can even throw in some wood chips as long as they are in a box or covered with foil. But in our humble opinion, you just aren’t going to match the taste of meat, seafood or even vegetables grilled over coal.

We feel so strongly about this that we actually own two Weber grills, a big one and a small one. Which one we use depends on how many people we are feeding. My husband hates to waste charcoal. He’s usually the one in charge of the grill and he has the whole process down to a fine art.

If you are a fan of seafood on the grill, you might also enjoy my piri-piri grilled whole baby grouper, my spicy Balinese grilled fish or my stuffed fresh sardines wrapped in parma ham then grilled.

Charcoal Grilled Soy Ginger Salmon

Depending on how widely spaced the bars on your grill are, you may need an additional grate to lay on top to keep your fish from falling through the gaps. I bought one on Amazon < affiliate link – which is non-stick and works wonderfully. You could also simply lay the fish on a piece of heavy-duty foil.

Ingredients (to serve 4)
3 cloves garlic, peeled
1 thumb-sized piece fresh ginger, peeled (about 1 tablespoon grated)
1/4 cup or 60ml soy sauce
3 tablespoons sweet soy sauce
1 tablespoon good quality Shaoxing (Chinese rice wine)
1 tablespoon sesame oil
1 1/4 lb or 567g wild salmon fillet, skin on

For garnish:
Chopped cilantro

Method
Grate the ginger and garlic into a small bowl.

Add in the rest of the marinade ingredients and stir well. Set aside.

Cut your salmon fillet into four portions but DO NOT cut through the skin below. We want what appears to be one whole piece so the skin will help hold it together as it cooks but we also want to be able to spoon marinade between the portions.

Place the fish in a shallow dish and spoon the marinade over it and between the pieces, reserving perhaps a third for basting when it’s grilling.

Cover with cling film and refrigerate until ready to cook but at least 30 minutes.

Light a good size pile of briquettes in your grill. They are ready for cooking when the outsides are mostly grey with a red core, about 20 minutes.

Spread the coals around evenly.  The goal is a medium-hot fire.

Put your grate on the grill, if needed, then lay the salmon on top, skin side down.

Put the lid on, with vents partially open, and cook for about 8-12 minutes until the salmon is just barely cooked through, according to the thickness of the fish or to your liking. Baste halfway through with the reserved marinade.

With wild salmon, the kind I normally cook, you want to err on the side of undercooked vs overcooked because it is lean and can dry out. Farm-raised salmon will take a bit longer.

The FDA recommends cooking salmon to an internal temperature of 145°F or 63°C. If you have an instant read thermometer, stick it in the thickest part of the fillet for the most accurate reading. Get it up just past 130°F or 54°C and it will reach optimum temperature while it rests in foil.

Remove from the grill and rest, wrapped loosely with foil for 10 minutes.

Garnish with some chopped cilantro, if desired, and serve.

Enjoy!


This month my Fish Friday Foodies friends are cooking seafood outdoors at the instigation of our host and group leader, Wendy of A Day in the Life on the Farm. Check out all the great recipes below:

• Cajun Boil on the Grill from Making Miracles
• Charcoal Grilled Soy Ginger Salmon by Food Lust People Love
• Crawdadding with Cousins Means Jambalaya by Culinary Adventures with Camilla
• Green Chilly Basil Pesto Grilled Prawns by Sneha's Recipe
• Grilled Garlic Shrimp with Yuzu Kosho by Karen's Kitchen Stories
• Grilled Mahi-Mahi with Mojo Sauce from Veggies First Then Dessert
• Grilled Mahi Mahi with Blueberry Wild Rice Pilaf by A Day in the Life on the Farm
• Grilled Shrimp Souvlaki on Pita from Palatable Pastime
• Spiced Shrimp on a Stick from Sid's Sea Palm Cooking

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Grilled Parma-wrapped Stuffed Sardines #FishFridayFoodies

These grilled Parma-wrapped stuffed sardines have a flavorful filling of spicy seasonings, breadcrumbs and toasted pine nuts. We cook them over hot coals, which crisps up the Parma ham and adds a delightful smokiness.

I am fortunate to be able to get fresh sardines at my local fish market here in the Channel Islands. In fact, with the exception of Singapore, where I could only assume the fishermen didn’t bother catching them because they would have sold for so little, they’ve been available every place we’ve lived. (On the other hand, Singapore had cheap green-lipped mussels, something we never saw in Malaysia. Same fishing waters so it was a mystery.)

We love fresh sardines because they are not only full of flavor but they are quick cooking and cheap. If you are lucky enough to have a fishmonger who will debone the sardines for you, you are off to an easy start. If not, it’s really quite simple. Check out this butterflied stuffed sardine recipe for instructions with photos.

This month it’s my turn to host Fish Friday Foodies so I chose Grilled Seafood as our theme. Make sure you scrolled down to the bottom to check out the other grilled recipes we are sharing.

Grilled Parma-wrapped Stuffed Sardines

These guys make a lovely dinner with side dishes or serve them up individually on a bed of lightly dressed mixed greens as a starter at your next barbecue.

Ingredients
1/4 cup or 35g toasted pine nuts
1 tablespoon olive oil, plus extra for greasing the aluminum grilling tray
1 large onion, peeled, finely chopped
1 red chili, finely chopped
1 large clove garlic, peeled and minced
2/3 cup, loosely packed, or 40g fresh breadcrumbs
1 tablespoon butter
Fine sea salt
Freshly ground black pepper
10 small sardines, gutted, heads and bones removed
5 slices Parma ham, cut in half lengthwise

Lemon wedges to serve and parsley to garnish, optional

Method
First, make the stuffing: Heat the olive oil in a pan and gently cook the onion, garlic, chili until they are tender and almost a mush. Do this slowly so they don’t brown too much or scorch.

Remove from the heat and leave to cool slightly, then stir in the butter, the breadcrumbs and pine nuts. Season with a sprinkle of salt and pepper.

Open the deboned sardines up and divide the filling between them.

Fold them back into shape then wrap each one with a half slice of Parma ham.

Refrigerate covered with cling film, until ready to grill.

Light coals in your barbecue pit. When they are grey, which usually takes about 20 minutes, you are ready to grill the sardines. Meanwhile, lightly grease an aluminum grilling tray* with olive oil.   (*Amazon affiliate link)

Place the grilling tray on the barbecue grill and add the stuffed sardines.

Cook for a couple of minutes uncovered, then put the lid on with the vent well open for another three.

Use a metal spatula to loosen the sardines from the grilling tray, then turn them over carefully.

Cook for another couple of minutes uncovered, then put the lid on, again with the vent well open.

Cook for another 4-5 minutes or until the sardines are cooked through. I gently separate the meat with the point of knife at the thickest spot to check. It should be whitish and opaque.

Transfer the stuffed sardines to a warmed serving dish, sprinkle with parsley and serve with lemon wedges.

Enjoy!

Check out the other grilled seafood dishes my Fish Friday Foodies friends are sharing today!

• Campfire Salmon from Culinary Adventures with Camilla
• Grilled Cajun Style Gumbo from Palatable Pastime
• Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
• Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
• Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
• Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Pin these Grilled Parma-wrapped Stuffed Sardines! 

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