Elotes Asados Grill Street Classic

Be the first to rate

(No Ratings Yet)

Loading...

Elotes asados are the smoky, charred cousin of Mexican street corn, roasted in their husks over open flame until the kernels turn golden and blistered. They are slathered with a tangy crema spread, showered with salty cotija, and dusted with bright chili-lime seasoning for a craveable balance of smoke, cream, and heat. This is the canonical version sold from carts and roadside grills across central Mexico.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 24 gFat
• 10 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 8 gSugar
• 11 gProtein
• 580 mgSodium
• 380 mgPotassium
• 180 mgCalcium
• 1.4 mgIron
• 14 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the Corn

• 4 ears fresh corn, husks intact and silks removed
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• Cold water, for soaking

For the Crema Spread

• 1/2 cup Mexican crema
• 1/4 cup mayonnaise
• 2 tablespoons unsalted butter, melted
• 1 garlic clove, finely minced
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons finely chopped fresh cilantro

For the Topping

• 1/2 cup crumbled cotija cheese
• 2 tablespoons Tajín classic seasoning or chile piquín powder
• Lime wedges, for serving
• Extra chopped cilantro, for garnish

Directions

1. Soak the corn in their husks in a large bowl of cold water for 15 minutes so the husks steam rather than ignite on the grill.
2. Preheat a charcoal or gas grill to medium-high heat, around 400°F, and brush the grates lightly with oil.
3. In a small bowl, whisk together the Mexican crema, mayonnaise, melted butter, garlic, lime juice, and 2 tablespoons of cilantro until smooth; season with the kosher salt.
4. Place the soaked corn directly on the grill grates and cook 12–15 minutes, turning every 2–3 minutes, until the husks are deeply charred and the kernels feel tender when pierced.
5. Carefully peel back the husks to expose the kernels, leaving them attached at the base as a handle, and return the corn to the grill for 3–5 minutes until the kernels char in spots.
6. Remove the corn from the grill and let rest for 2 minutes so the surface heat softens the toppings.
7. Generously brush each ear all over with the crema mixture, turning to coat every kernel.
8. Sprinkle liberally with the crumbled cotija, then dust with Tajín or chile piquín until the cob is well seasoned.
9. Finish with extra cilantro and serve immediately with lime wedges for squeezing over the top.

Cook’s Notes

• Soak the husks for the full 15 minutes — any drier and they will flare up and burn the kernels before the corn cooks through.
• Mexican crema is thinner and tangier than American sour cream; if substituting, thin 1/2 cup sour cream with 1 tablespoon of buttermilk or whole milk.
• Char over mesquite or hardwood lump charcoal for the deepest smoky flavor; gas grills will give good color but less smoke.
• Crumble cotija from a block just before serving — pre-crumbled cheese is drier and will not cling to the crema-coated kernels.
• Serve the corn the moment it is dressed so the cotija stays crumbly and the crema does not fully soak into the kernels and lose its tang.

You might also like

Americas

Mexican Green Pozole with Pork and Hominy

Americas

Yucatan Black Recado Braised Chicken

Americas

Stuffed Poblano Peppers with Walnut Cream and Pomegranate (Chiles en Nogada)

Americas

Mole Poblano Classic Turkey