Recipe courtesy of Sara Moulton
Episode: Everyday Mexican
Roasted Corn with Chile: Elotes Asados con Chile
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Jalapeno Mayonnaise:
Guajillo Chile Powder:

Directions

Preheat a grill or grill pan. Grill the corn, turning frequently, to avoid over charring, about 10 minutes.

Let the corn cool just enough to handle and peel back the husks, leaving them attached at the bottom. (The husks are going to serve as handles when eating the corn.) Remove the corn silk and generously spread the ears with mayonnaise. Sprinkle the corn with the cheese and chile powder. Serve immediately.

Jalapeno Mayonnaise:

In a food processor, blend the garlic, jalapeno, and lime. Add the egg and salt, to taste. While the motor is running, drizzle in the oil until a smooth sauce is formed. Store in the refrigerator until ready to use.

Yield: about 2 cups

Guajillo Chile Powder:

Preheat the oven to 400 degrees F.

Put the chiles on a small baking sheet and bake until browned, about 3 minutes. Let cool.

In a clean coffee or spice grinder, finely grind the chiles and transfer to a bowl. Stir in the salt and use as desired.

Yield: 2 1/2 tablespoons

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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