Elote
Whole ears of corn blistered directly over an open flame until the kernels caramelize and char in spots, then rolled in crema, packed with cotija, dusted with chili powder, and finished with a squeeze of lime that sizzles against the hot surface.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
For a gas burner: place the husked ear directly on the burner grate over high flame, turning with tongs every 45–60 seconds. For a grill or grill pan: heat to high and lightly brush the corn with butter or oil before placing. You want rotation — do not leave any single side facing the flame for more than 60 seconds or it will burn through rather than char in spots. Total time: 8–12 minutes per ear. The corn is done when every side has some char and the kitchen smells of sweet, caramelized corn.
Working quickly while the corn is still hot: brush or spoon crema generously over the entire surface, rotating to coat. Roll the coated ear in a plate of crumbled cotija until the cheese adheres in a thick, uneven crust. Hold the ear over the plate to catch the fall. Dust generously with chili powder from above — the heat from the corn will bloom the spice immediately. Squeeze half a lime over the ear from close range; it should sizzle against the hot surface. Scatter cilantro. Serve immediately on the stick or with a fork. Do not let it sit — the crema will cool and the cheese will dry out.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.