Ranchlands Camp chef Colby Richards has been whipping up some spectacular meals over the open fire grill down at camp. His Mexican dinner has quickly become one of our favorites. Below, he shares with us his simple but delicious take on elote grilled corn.
8 ears corn, shucked
1 lb unsalted butter or mayo
1 Tbsp fine chopped pickled chili pepper (preferably fresno chili if you can find it) (see note)
1 Tbsp dry chili flakes
1 Tbsp fermented chili paste or hot sauce with high vinegar content
1 Tbsp black pepper
1 Tbsp paprika
1/3 cup lightly packed chopped cilantro
shaved Parmesan or cotija cheese for serving
Let butter come up to room temperature, then fold all ingredients into butter.
Grill ears over open flame, turning so that they are nicely charred on all sides, then coat with butter while warm. Serve immediately.
To pickle your own chiles:
For every pound of chiles, use 1/3 cup olive oil, 4 cups apple cider vinegar, 2 Tbsp salt, and 1 Tbsp sugar.
1. Prep the chiles: Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chiles.
2. Fry chiles in olive oil: Heat olive oil in a large, deep skillet. Add the chiles and fry over medium heat for about 10 minutes, turning them over occasionally.
3 Add vinegar, salt, bay, oregano, marjoram, thyme, sugar, bring to boil: Add the vinegar, salt, and sugar and bring to a boil. Lower the heat and simmer for 10 minutes.
Make sure the chiles are entirely cooked through before canning.
4 Pack jars with vegetables, top with cooking liquid: Pack 4 to 5 pint-sized sterilized jars with the chiles. Top with the vinegar cooking liquid and seal.
5 Process in a hot water bath for 10 minutes.