Gi.Ve.Aw.Ay. Johnna’s BBQ Elote

[ 0 ] May 29, 2017 |

Johnna’s BBQ Elote

Disclaimer: This post is a collaboration as a Curly’s BBQ Ambassador for 2017.

Summer is right around the corner, so if you want to kick-back with a great recipe and getaway, then ENTER FOR A CHANCE TO WIN a trip for four for seven days on a cruise trip at Sweepstakes lasts from May 29 to June 25. Now, onto the recipe!

Summer is the time for corn.  Lots o’ corn.  I eat it like it is going out of style so it is no surprise that this summer I am pulling out all the stops for the cereal grain.  One of my favorite recipes using corn is the Elote, which is a popular street food in Mexico.  Elote is traditionally made by grilling the corn on the cob and then topping it with mayonnaise, butter, cotija cheese, sour cream and chili powder.  I make it traditionally but this summer I am giving it a little twist with another summer flavor that comes to mind:  BBQ.  What would summer be without BBQ?!

Curly’s West Coast IPA Style Pulled Pork (found in your grocery stores refrigerated meat case) makes my life easier, cutting out the actual time I would have to grill the meat and season it to get my master creation.  Since the meat is already cooked and seasoned, this also cuts out the chili powder that I would generally add to the recipe.  My final masterpiece is “Johnna’s BBQ Elote” making it not only easier to share with friends at a get together but allowing me to pair it with another one of my snack faves:  tortilla chips.

I like easy recipes, especially during the summer.  This is as easy as they come.  Let summer do the rest, which is what it is best at doing:  give you some time to relax…and eat good corn.


1 16oz. pack of Curly’s RoadTrip Eats IPA Style Pulled Pork  

2 ears of corn (or 1 (10 oz.) bag of frozen sweet white whole kernel corn)

2 cups shredded Mexican Cheese Blend

2 tbsp. sour cream

Cilantro (chopped for garnish)

Sour cream (for garnish)

Cotija Cheese (for garnish)

Directions:  If using fresh corn, cut the corn off the cob.  In a large mixing bowl, combine the corn, 1 cup of the Mexican Cheese Blend, Curly’s RoadTrip Eats IPA Style Pulled Pork and sour cream.  Mix together until blended.  Transfer to a baking dish and top with remaining Mexican Cheese Blend.  Bake at 375° for 20 minutes.  Top with cilantro, sour cream and cotija cheese.  Serve immediately.

*Johnna’s Tip:  Love cheese?  Add more!  That is the wonderful thing about this recipe, it is pro-cheese.  Trust me, you will not lose by adding more.

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Category: dips, guest post, Recipes

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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