RECIPE:
MEMPHIS STREET CORN

You’ve probably never heard of Memphis street corn. That’s because we invented it. Here’s our take on Elotes, otherwise known as Mexican grilled street corn. This is a delicious side that can be served at your next barbecue.

It’s grilled corn topped with a creamy, zesty sauce with a kick using our 901 Reserve Rub or (if spice isn’t your thing) our Mild Memphis Rub. This can be a pretty messy dish, but if you’d prefer a cleaner version, you can slice the corn off the cob after it’s grilled, toss together with the sauce, and serve it as a corn salad.

• Grilling the Corn
  The preferred method of cooking here is slapping the corn directly on the grill because the char from the direct heat adds an extra layer of flavor. If you’re in a time crunch, you can also boil the corn.
• Cheese
  Cotija cheese is the first choice, but it’s not always easy to find at your neighborhood grocery store, so as an alternative, you can use feta cheese or queso fresco.
• Crema
  Mexican crema is the standard for this dish, but if you can’t find it in your local grocery store, you can use mayonnaise instead. You can also combine mayo and crema for the best of both worlds.

• 1/4 cup mayonnaise and ¼ cup Mexican crema or ½ cup of either one by itself
• 1/4 cup finely chopped cilantro
• 1/2 cup finely crumbled Cotija cheese, plus more for garnish
• 1 teaspoon Memphis Marinades 901 Reserve Rub or Mild Memphis Rub, plus more for garnish
• 1 teaspoon finely minced garlic
• 1 teaspoon of lime juice, plus lime wedges for serving
• 4-6 ears shucked corn