Mexican Style Grilled Corn aka Elote

Makes 6 ears of corn 
Mexican Style Grilled Corn aka Elote

Don’t spend your Memorial Day weekend letting your creepy uncle serve limp hot dogs and hockey puck hamburgers.

6 ears of corn, silk removed and husks pulled down
2 bulbs roasted garlic*
¼ cup olive oil
pinch of salt
1 tablespoon olive oil
1 cup panko bread crumbs
zest of 1 lime
¼ teaspoon salt
¼ cup of cilantro
paprika for sprinkling

Warm up your grill to a medium high heat. Throw the garlic cloves from the bulbs, papery skin removed, along with the olive oil and pinch of salt into a food processor and run that shit until it forms a paste. Or use a jar and do that shit with a fork, up to you. Either way, put the mixture in a jar and set it aside.

In a medium sauté pan warm up the tablespoon of olive oil over a medium heat. Add the panko, stir it around until everything is coated in oil, and keep stirring until it starts to look all toasty and golden brown in there, about 3 minutes. Turn off the heat and add the lime and salt, stirring until all that’s combined.

Throw the corn on the grill and brush over the garlic oil mixture. Close the lid and let that shit roast for 5 minutes on each side, rotating and brushings on more of the oil as you go. When every side has some good-looking char marks, take them off the grill. Sprinkle the toasted bread crumbs over each cob, toss on the cilantro, then shake on a little paprika to make those motherfuckers look legit. Serve right away.

*Don’t know how to roast that shit? Google it or look it up in either of our books.