Grilled Mexican Street Corn
Elote asado is corn grilled directly over a flame until charred, then coated in a mixture of crema, cotija, chili powder, and lime juice. The heat from the grill caramelizes the sugars in the corn, while the toppings provide a sharp, salty contrast to the sweet kernels.
Freshness determines the sweetness
Look for corn with bright green husks and damp, golden silks. If the ends look dried out, the kernels inside will be starchy instead of crisp.
- Grill or heavy cast iron grill pan
- Tongs
- Small mixing bowl
- Pastry brush
What goes in.
- 4ears of fresh sweet corn, husked
- 1/3 cupMexican crema or mayonnaise
- 1/2 cupcotija cheese, finely crumbled
- 1 tspchili powder, preferably Ancho
- 1lime, cut into wedges
- 1/4 cupfresh cilantro, chopped
Controlling the flame
Do not fear the black spots on the kernels. That dark char is where the flavor lives, providing a necessary bitterness to balance the creamy dressing.
The method.
Heat the grill
Prepare your grill for high heat. If using charcoal, wait for the coals to glow white-hot.
Grill the corn
Place the corn directly on the grate. Turn every 2 to 3 minutes, waiting for individual kernels to blister and turn dark brown.
Check for readiness
The corn is finished when the kernels are tender and the cob shows a consistent, mottled char all the way around.
Apply the coating
Immediately brush the hot corn with a thin layer of crema. Roll the ears in the crumbled cotija until heavily coated.
Season and serve
Dust the ears with chili powder and fresh cilantro. Squeeze the lime juice over the top right before handing them out.
Other turns to take.
Spicy Kick
Add a pinch of cayenne or finely minced fresh serrano pepper to the chili powder for extra heat.
Esquites Style
Cut the kernels off the cob after grilling and toss in a bowl with the same ingredients for a mess-free alternative.
When it doesn't go to plan.
Leave about an inch of the stem intact on the cob to use as a handle for easier eating.
If using mayonnaise instead of crema, add a tiny splash of water to thin it out so it brushes on evenly.
Keep a damp cloth nearby to wipe down the grill grates before you start so the corn doesn't stick.
The ones that keep coming up.
Can I use frozen corn?
For this method, fresh corn on the cob is required to get the necessary texture and the ability to hold the toppings.
What if I don't have cotija cheese?
Feta cheese is the closest substitute as it shares the same firm texture and saltiness.
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