(Mexican roast corn on the cob)
- Fresh corn on the cob -- 6 ears
- Oil -- 3 tablespoons
- Salt and pepper -- to season
- Sour cream -- 1/3 cup
- Mayonnaise -- 1/3 cup
- Lime juice -- 2 tablespoons
- Ground chile powder (chile piquín) -- 2 teaspoons
- Salt -- 1 teaspoon
- Cotija, queso fresco or Parmesan cheese, crumbled or grated -- 1/2 cup
- Start your grill and get your coals hot or set the gas to medium-high. While your grill is heating up, shuck the corn and clean off any silk. If you have a long part of the stalk on each cob, leave it on to use as a handle. Otherwise, press a thick skewer into the stem end of each cob to use as a handle. Spread the cleaned cobs with the oil and sprinkle with salt and pepper and set aside.
- In a bowl, whisk together the sour cream, mayonnaise, lime juice, salt, half the chili powder and half the cheese. Adjust seasoning to taste.
- Roast the corn on the grill, turning occasionally, until the kernels are lightly charred on all sides. Brush the cobs with oil if needed to keep them from drying out.
- Once the corn is cooked through, remove to a platter and spread some of the sour cream sauce all over each cob. Sprinkle each cob with the remaining chile powder and cheese and serve immediately.
Elotes Asados Variations
- Grilling With the Shuck On: Some people prefer to soak the corn in water with the shuck still on and then grill it with this protective covering. This method avoids charring the kernels. Cooking will take a little longer this way. Leave the corn on the grill, turning occasionally, until the shuck is thoroughly charred, about 15 to 20 minutes. Remove the
- Indoor Cooking: If the weather isn't great for grilling, you can broil the corn in your oven. Or you can boil the corn in a large pot of salted water, but you'll be missing out on that smoky flavor.
- Sauce: Use all sour cream or all mayonnaise for the sauce if you like. Mexican-style sour cream, or crema agria, is most authentic, but American-style sour cream is just fine.
- For a simpler, yet still awesomely tasty version, serve the roasted elotes with a slather of butter, a sprinkle of salt and a squeeze of lime juice.