Entree: Mexico – Elote asado (Grilled Mexican street corn)

Serving Size: 4

Approximate Time

Prep 6 min

Cook 10 min

Total 16 min

Ingredients

- 4 ears fresh corn, husks removed (approx. 8 oz (225 g) each)
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) Mexican crema or sour cream
- 1/2 cup (60 g) cotija cheese, crumbled
- 2 tbsp (30 g) unsalted butter, melted
- 1 tsp (5 g) ground chile powder or Tajín
- 1 lime
- Salt to taste
- 2 tbsp (6 g) chopped fresh cilantro (optional)

Instructions

1. Preheat a grill or cast-iron skillet to medium-high heat until hot and slightly smoking.
2. Brush the corn lightly with melted butter and place directly on the grill; cook, turning every 2–3 minutes, until kernels are charred in spots all over, about 8–10 minutes total.
3. Meanwhile, whisk together mayonnaise and crema (or sour cream) in a small bowl; season with a pinch of salt.
4. When corn is charred, remove from heat and immediately brush each ear with the mayo-crema mixture so it adheres to the hot kernels.
5. Roll or sprinkle each ear with crumbled cotija cheese, then dust with chile powder or Tajín to taste.
6. Squeeze lime wedges over the finished elotes, garnish with chopped cilantro if using, and serve hot.