August!
So very sweet (corn)!
Check out the recipe below!
Curious about how the veggie box program works? Check out this page where I explain all about it.
The heat is back on this week, and for me, that means firing up the grill for one of summer’s most irresistible treats—Mexican street corn. Known in Mexico as elote, it’s been a beloved street food for generations, balancing smoky-sweet grilled corn with bright lime, creamy mayo, and just the right hit of spice. This week’s recipe captures that magic—simple to make, hard to stop eating.
This Week’s Veggie/Goldi Box: Broccoli, mini lettuce heads, tomatoes, green beans, onions, green pepper, and sweet corn.
This Week’s Spice from Stock+Spice: Mexican Street Corn
Josh’s Noshes
Grilled Mexican Street Corn
Check out this short video of how this dish is made!
Spice Profile: ancho chiles, annatto, black pepper, cilantro, coriander, cumin, garlic, salt, Mexican oregano, onion, oregano, paprika, sugar, tamarind, turmeric
Take four (or more) ears of fresh corn. Shuck and clean them, leaving the tail end intact—it makes a great handle later.
Preheat your grill to medium-high. Place the corn directly on the grates, close the lid, and cook for about 10 minutes, rotating every few minutes. A little blackening is perfect for flavor—just keep an eye so it doesn’t burn.
Once the corn is tender and nicely charred, remove it from the grill. Using a sharp knife, cut the kernels off the cobs and transfer them to a large mixing bowl.
Add 3–6 tablespoons mayonnaise, (depending on how much corn you grilled), the juice of one lime, and 2 teaspoons Stock+Spice Street Corn Spice. Mix well to coat every kernel. Taste and add a pinch of salt if needed.
Serve warm and enjoy!
Tip: For a more traditional street corn feel, you can skip cutting the kernels off the cob—just brush the mayonnaise mixture right onto the grilled ears, sprinkle with spice, and dig in.
