Elotes Asada - Grilled Corn on the Cobb

Mexican street corn is a unique way to elevate corn on the cob, especially as part of an asada (cookout). The charred kernels coated in a creamy sauce and sprinkled with cheese and cilantro is pretty much as good as hand food can be.

5 from 1 vote

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Course: Antijitos, Appetizer, Side Dish, Snack

Cuisine: Central Mexican, Mexican

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Grill
Oblong bowl

Ingredients

4 Ears of corn with husks
¼ cup Mayonnaise
¼ cup Mexican crema (or sour cream)
½ tsp Chile powder, mild preferred
1 clove Garlic, minced
¼ cup Cilantro leaves, finely chopped
1 tbsp Paprika
½ cup Cotija or feta cheese, crumbled
1 Lime, cut into wedges

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Instructions

Prep Corn- Preheat grill to high. Strip corn husks off corn but leave attached at the bottom. Take a few green strips and tie a knot around top of peeled husks. This will create a "handle" to eat elote by hand.
Sauce - While grill is heating up, combine the mayonnaise, crema/sour cream, cheese, chili powder, garlic and cilantro in a large bowl.
Grill - Place corns on grill leaving the tied husks hanging over the edge off the flames. Turn occasionally until they become slightly charred and cooked through, around 8-10 minutes. Remove and transfer to the bowl with mayo/crema mixture.
Serve - Using a big spoon, coat all sides of each corn over the sauce in the bowl. Arrange on a platter "handle" side out. Sprinkle with a little paprika and serve with limes on the side.

Notes

If a grill is unavailable, corn can be roasted in a hot skillet or under the broiler for a similar amount of time. You'd have to remove the husk "handles" so they don't burn.
Squeezing the lime over the elote adds a beautiful contrast to the corn and sauce.
This recipe can easily be doubled.

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