Elote asado (maíz callejero mexicano)
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Grilled Mexican Street Corn (Elote)
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Author:
Magical Butter
Ingredients
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6-8 medium sized ears of Corn, husks removed
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½ cup Infused Mayonnaise
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½ cup Mexican Crema or Sour Cream
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½ cup Cilantro, chopped
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1 clove Garlic, minced
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¼ teaspoon Chipotle Powder
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Zest of 1 Lime
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Juice from 1 Lime
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½ cup Cotija Cheese, crumbled, plus a little extra for garnish
- Lime wedges, to serve
Directions
Start your grill up and get it heated.
In a small bowl, whisk together the infused mayonnaise, crema, cilantro, garlic, chipotle powder, lime zest and lime juice. Taste and season the mixture with salt if needed, then set aside.
- Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.
- Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter.
Garnish each cob with more cheese, cilantro, and chipotle powder, then serve with lime wedges.
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