Elote from the “Wing Crush” cookbook by Chef Paula Stachyra

For this week’s recipe, we are sharing this delicious Elote from the “Wing Crush” cookbook by Chef Paula Stachyra.

Elote is a classic Mexican street food that features corn on the cob charred on the grill, slathered in mayo and topped with tangy Cotija cheese, chilli powder and fresh cilantro. This chicken wing recipe involves a similar process with all the classic tangy, bright and spicy flavours paired with a Cilantro Crema Dipping Sauce for a perfect finish!



4 Servings


-2 lb (907 g) chicken wings, tips removed, drums and flats separated

-1 tbsp (8 g) chilli powder ½ tsp ground cumin

-¼ tsp garlic powder

-¼ tsp onion powder

-¼ tsp ground coriander

-¼ tsp kosher salt

-¼ tsp cayenne pepper

-1/8 tsp brown sugar

-Juice of ½ lime

-1 shucked ear of corn

Cilantro Crema Dipping Sauce

-¼ cup (60 ml) mayonnaise

-¼ cup (60 ml) sour cream 1 tbsp (8 g) chilli powder

-1 tbsp (8 g) garlic powder

-1 tbsp (7 g) onion powder

-1½ tbsp (21 ml) lime juice

-2 tbsp (15 g) crumbled Cotija or feta cheese

-2 tbsp (14 g) shredded mozzarella cheese

-1 tbsp (1 g) chopped cilantro

For Serving

-2 tbsp (20 g) corn kernels (or grilled corn on the cob)

-¼ cup (30 g) crumbled Cotija or feta cheese

-1 tbsp (1 g) chopped cilantro

-4 wedges lime



With a paper towel, pat the wings dry. In a small bowl, combine the chilli powder, cumin, garlic powder, onion powder, ground coriander, salt, cayenne and brown sugar. In a medium bowl, toss the wings with the juice of half a lime and sprinkle the prepared rub over the wings, coating evenly. Alternatively, you can use Tajin® seasoning.

Preheat the grill or smoker to 350ºF (180ºC), indirect heat.

Grill the corn on the cob, turning occasionally, until charred on all sides, 10 to 15 minutes. Remove from the grill and let cool, about 5 minutes. Stand the corn cob upright and, holding the cob steady, use a sharp knife to make long downward strokes on the cob, separating the kernels from the cob.

Grill the wings for 40 minutes or until they reach a minimum internal temperature of 165ºF (75ºC), or 190ºF (90ºC) if you like them well done, flipping them halfway through the cooking time. To crisp the skin, move the wings to the direct heat side of the grill, turning occasionally, until the skin is dark golden or to your liking.

Meanwhile, prepare the dipping sauce. In a small bowl, combine the mayonnaise, sour cream, chilli powder, garlic powder, onion powder, lime juice, Cotija, mozzarella cheese and cilantro.
Plate the wings and garnish them with 2 tablespoons (20 g) of corn kernels (or corn on the cob), Cotija, cilantro and lime wedges. Serve with the Cilantro Crema Dipping Sauce.



About Demian Vernieri 575 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.