When I think of summer food I immediately think of a certain type of food group - BBQ foods. Hamburgers, hot dogs, brats, watermelon, corn on the cob, potato salad. Throw in some iced cold beers and you've got yourself a party!
I love everything about summer food, well, almost everything. Enter Tommy's fun fact of the day: I absolutely despise corn on the cob. I hate it with a passion. Corn? I love. Corn on the cob? Forget about it. Perhaps it is the OCD anal retentive side of me - I don't like the mess or kernels getting stuck in my teeth. To be completely honest, I would rather not eat corn than have to eat corn on the cob.
Most times this quirk results in me either 1. not eating corn or 2. cutting the corn off the cob. It's a hassle. And inconvenience even, especially when all anyone ever wants to serve at BBQs is corn on the freaking cob.
Elotes is a traditional Mexican street food that, you guessed it, is served on the cob with the husk pulled down to form a handle of sorts. While I have been wanting to try elotes, I have not allowed myself to do so. That is until this past weekend when I took matters into my own hands. The saviors of the weekend? Husk and Sir Kensington's. Corn is corn is corn. So whether I choose to make the recipe as it is traditionally done or make a few adjustments, it would be the same thing.
Sir Kensington's released some incredible new product for this summer including a Classic and Chipotle Fabanaise (vegan mayonnaise) and Avocado Oil Mayonnaise. Whether using on a sandwich, salad or side, these condiments are the perfect addition to your summer line-up!
1 package Husk corn (or 6 corn on the cobs, if you so choose)
6 tablespoon Sir Kensington's avocado oil mayonnaise
2 tablespoon soured cream
1/2 teaspoon chilli powder
2 teaspoons lime juice
Parmesan cheese, grated
lime wedges, to serve
Prepare the corn with the method of your choice. Per package instructions, grill, etc.
Combine the mayonnaise, soured cream, chilli powder and lime juice.
Mix the corn with the mayonnaise mixture. Sprinkle with the cheese and extra chilli to taste. Serve with lime wedges.