Recipe courtesy of
Paola Briseño-González
for
Food Network Kitchen
Recipe courtesy of
Paola Briseño-González
for
Food Network Kitchen
Watch how to make this recipe.
Elotes Asados
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 270
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 28 mg
- Sodium
- 351 mg
Grilled street-style corn is a staple all over Mexico. You will often see the corn being grilled in its husks over fire--but you can achieve great results on a stovetop. This recipe offers options for each. In both versions, you cook the corn in its husks to develop that smoky and sweet flavor that goes so well with creamy mayo, sour cream and salty Cotija cheese, making it one of the most delicious street foods you can find.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 270
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 28 mg
- Sodium
- 351 mg
Ingredients
Directions
- Prepare a grill for medium-high heat.
- Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
- Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
- Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
- Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.
