Grilled Mexican corn (elote)

Name: Grilled Mexican corn (elote)
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 clove Garlic; Salt; 1 teaspoon Chilli Powder; 1 handful Coriander; 2 u Lime; 3 tablespoons Sour Cream; 3 tablespoons Mayonnaise; 100 g Feta; 4 u Corn On The Cob

Elote asado

Easy

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 18 min
Servings: 4

Summary

Mexico's street-stall grilled corn: cobs charred over the heat, spread with mayonnaise and crema, rolled in crumbled cheese and chilli powder and finished with lime. A summer snack ready in 20 minutes.

Ingredients

4 servings

Add to Bring!

1 clove Garlic (grated) (optional)
Salt (to taste)
1 teaspoon Chilli Powder (or ground piquín chilli, to taste)
1 handful Coriander (fresh, chopped) (optional)
2 u Lime (cut into wedges)
3 tablespoons Sour Cream (or Mexican crema)
3 tablespoons Mayonnaise
100 g Feta (or cotija cheese, finely crumbled)
4 u Corn On The Cob (fresh, husks and silk removed)

Instructions

If the cobs are very long, cut them in half. Push a sturdy skewer or wooden stick into the base of each one to make them easier to handle.
In a bowl, mix the mayonnaise, soured cream, garlic and a pinch of the chilli powder. Crumble the cheese finely onto a flat plate.
3 min
Heat a barbecue, grill pan or griddle until very hot. Grill the cobs, turning every few minutes, until the kernels are tender and charred in patches all over.
12 min
While they are still hot, brush or spoon the cream mixture generously over them and roll them in the cheese so it sticks.
3 min
Sprinkle with the chilli powder and coriander, add salt if needed (the cheese is already salty) and serve at once with lime wedges for squeezing over.

Notes

In Mexico elote is sold from street carts, speared on a stick so you can eat it in your hand. The traditional cheese is cotija, a dry, salty cow's milk cheese that crumbles easily; well-drained feta is the closest substitute, and grated Parmesan also works. Mexican crema is runnier and less sharp than soured cream: if you use the latter, loosen it with a few drops of lime juice. The sweetcorn sold in Europe is more tender and sugary than Mexican field corn, so it only needs grilling until it has charred patches; there is no need to boil it first. For a version in a cup, make esquites: cut the kernels off the cob, sauté them with a little butter, salt and chilli and serve with the same toppings. Eat it straight away.