Grilled corn, or elotes asados, is a avenue meals staple in Mexico. Complete cobs are usually cooked of their husks over charcoal, then teamed with creamy mayonnaise, a salty aged Mexican cheese similar to queso añejo or Cotija, and a gentle chile powder similar to árbol or ancho. The smoky, chewy corn may also be slathered with bitter cream thinned with just a little little bit of cream as an alternative of the mayo. Both means, this Mexican avenue corn recipe delivers the proper mixture of flavors and textures each time.
Featured within the July/August 1999 problem.
Yield: 6
Time: 1 hour
- 6 ears recent corn in husks
- 3 Tbsp. unsalted butter, melted
- ½ cup mayonnaise
- ⅓ cup queso añejo or Cotija cheese, finely crumbled
- 1 Tbsp. árbol or ancho chile powder
Directions
- To a big bowl, add the corn and sufficient chilly water to cowl, weighing the corn down with a plate to submerge. Soak for half-hour, then drain.
- In the meantime, warmth a grill to medium-high and place a rack 5 inches above the fireplace. Add the corn and grill, turning incessantly, till the outer leaves are blackened, 15–20 minutes. Take away from the warmth, then when the corn is cool sufficient to deal with, pull again the husks and silks, leaving the husks hooked up to the bottom of the cobs.
- Brush the corn with butter, then return to the grill and cook dinner, turning incessantly, till browned throughout, about 10 minutes. Take away from the warmth, then unfold every ear with mayonnaise, sprinkle with cheese and chile powder, and serve instantly.
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