There’s one sure-fire way (pun intended) to make sure that everyone at your campout has a great and delicious time in the wilderness – Campfire Elotes! For those of you not in the know, “elote” means corn on the cob and this recipe combines grilled corn on the cob with a bunch of other delicious ingredients to create a camping-friendly version of Mexican Street Corn.
4 – Ears of Corn (shucked)
¼ Cup – Mayonnaise
¼ Cup – Mexican Crema*
½ Cup – Cotija cheese (Finely crumbled)** (plus extra for sprinkling)
½ TSP – Chili Powder (plus extra for sprinkling)
1 TSP – Garlic (minced)
¼ Cup – Cilantro***
1 – Lime (cut into quarters)
- Light your grill. If you’re using a propane grill, heat to medium setting (about 450°). If you’re cooking over a campfire, light your fire and leave until the coals are covered with grey ash, but still hot, then position grill grate over coals. Let both propane grill and campfire preheat for five minutes.
- While grill is preheating, combine your mayo, crema, Cotija, chili powder, garlic, and cilantro into a bowl, then stir together until well mixed.
a) HOT TIP: You can do this step from home before your camping trip and pack it in a sealed container. This can save some time and mess when you’re in the woods!
- Now that your grill is heated, add the corn to the grates and cook for 8 minutes, rotating every two minutes. Make sure your corn has some browned or charred parts as this brings out the nuttiness of the kernels.
- Remove your corn from the grill and slather cobs in the mixture you made in the second step, then top with your extra Cotija and chili powder and squeeze your lime wedges on top.
There are plenty of other camping recipes you can enjoy while in the great outdoors. My favorite cookbooks to check out when prepping for a camping trip are Feast by Firelight, by Emma Frisch; The Campout Cookbook, by Marnie Hanel and Jen Stevenson; and The Great American Camping Cookbook, by Scott Cookman.
If you’re like me and you also love a cocktail or two by the fire, check out Camp Cocktails, by Emily Vikre.
*If you don’t have Mexican Crema on hand, sour cream is a good substitute.
**Cotija Cheese can be replaced with feta in a pinch
***If you’re cilantro-adverse, like I am, parsley is a great and tasty substitute!