Matt Abdoo’s Grilled Mexican Street Corn (elote)
Serves 6
This week’s Sunday Supper comes from our good friend Matt Abdoo, executive chef and owner of Pig Beach BBQ. His recipe for Grilled Mexican Street Corn, known as elote, has it all; savory, sweet and tangy flavors. The All-Purpose Barbecue Seasoning recipe makes about 1 cup, more than enough to store for future use throughout the grilling season. Finally, once you slather your corn with mayo, lime, chili powder and cotija cheese, well, you will be the master of this crowd-pleasing side dish.
In addition to being an award-winning pitmaster, Matt is one of the founders of The Jeff Michner Foundation, a non-profit organization that helps people going through grief and raises money for scholarships for high school students. Donate if you can because food is love. Happy grilling!
Ingredients
Ingredients for All Purpose Barbecue Seasoning (Serves 6 People)
- ¼ cup granulated sugar
- ¼ cup sweet paprika
- 3 Tbsp. dark brown sugar
- 2 ½ Tbsp. coarse salt (Ground in a FinaMill Everyday Pod)
- 1 Tbsp. black pepper (Ground in a FinaMill Pepper Pod)
- 1 Tbsp. dried garlic (Ground in a FinaMill Everyday Pod)
- 1 Tbsp. dried onion (Ground in a FinaMill Everyday Pod)
- 1 tsp. chili powder
- ¼ tsp. cayenne pepper
- ½ tsp. dried oregano (Ground in a FinaMill Dried Herbs+ Pod)
- ½ tsp. cumin (Ground in a FinaMill Everyday Pod)
- ¼ tsp. dried thyme (Ground in a FinaMill Dried Herbs+ Pod)
- ⅛ tsp. fennel seed (Ground in a FinaMill Everyday Pod)
Ingredients to Cook Corn
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup chopped cilantro
- 1 clove of minced garlic
- 1 lime juiced and zested
- 6 ears of sweet corn on the cob, husks removed
- 1 Tbsp. All-Purpose Barbecue Seasoning
- 1 cup of Cotija Cheese, crumbled
- 6 lime wedges
- Nonstick Cooking Spray
Directions
The Finished Dish:
All-Purpose Barbecue Seasoning Directions
- Set your FinaMill spice pods to a coarse grind and grind the spices into a medium size bowl. Add sugar, paprika, brown sugar, chili powder and cayenne pepper to spice mixture.
- Stir to mix thoroughly and set aside for use.
Directions to Cook Corn
- Clean, oil and preheat grill to high.
- In a mixing bowl, combine sour cream, mayonnaise, chopped cilantro, minced garlic, lime zest, lime juice and set aside.
- Once the grill comes up to temperature, grill the corn for approximately 2 minutes per side, creating a nicely charred exterior.
- Once the corn has been completely cooked, transfer to serving dish and generously spoon or brush on the corn mixture to evenly coat the corn.
- Crumble the cotija cheese on the corn and season with all-purpose barbecue seasoning. Serve with additional lime wedges.
About Matt Abdoo
Matt Abdoo is an award-winning pitmaster, classically trained chef and Executive Chef & Partner of the critically acclaimed Pig Beach BBQ restaurants, with locations in Queens, New York, and West Palm Beach, Florida.
Formerly the Chef de Cuisine at Del Posto in NYC, he is a frequent guest on NBC's TODAY and a Food Network personality seen on Beat Bobby Flay, Kitchen Expedition and Kitchen Crash. Known for merging fine dining techniques with high-quality, "low and slow barbeque," Matt is the author of Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced (HarperCollins). To learn more about Pig Beach BBQ, follow Matt on Instagram @mattabdoo.
About The Jeff Michner Foundation
Established after Jeff Michner, former Executive Chef at Pig Beach BBQ died suddenly, The Jeff Michner Foundation helps people going through grief and raises money for scholarships for high school students. In addition, Pig Beach BBQ and the foundation keep Jeff’s memory alive by organizing the annual Jeff Michner BBQ Benefit at Pig Beach, which raises funds through a community of chefs and pitmasters.
