Our monthly “Grub & Grooves” playlist sponsored by Artist Tone Records features the likes of Carsie Blanton, Cardinal Sons, Sidibe, Sean Bruce and more! Music, recipes and playlist song/artist details are below. Cheers! – Art Trib
Grub & Grooves Playlist – July 2018
- “To Be Known” – Carsie Blanton
- “The Old Tin Shed” – Sean Bruce
- “What Should One Do” – Sidibe
- “Legendary” – Welshly Arms
- “Cautionary Tale” – Dylan LeBlanc
- “Caroline” – Native America
- “Day Of Summer” – Cardinal Sons
- “Oh Cajun Ali” – Baby Bee
- “Cry To Laugh” – Blake Mills
- “Midnight In Harlem (LIVE In Atlanta)” – Tedeshi Trucks Band
- “I Hope” – Roddie Romero & The Hub City All-Stars
Grilled Mexican Street Corn (Elotes)
The classic Mexican street food of grilled corn slathered in a creamy chili-, garlic-, and Cotija-spiked sauce.
Total Time 30 minutes
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup finely crumbled Cotija or feta cheese plus more for serving
- 1/2 teaspoon ancho or guajillo chili powder plus more for serving
- 1 medium clove garlic finely minced (about 1 teaspoon)
- 1/4 cup finely chopped cilantro leaves and tender stems
- 4 ears shucked corn
- 1 lime cut into wedges
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.