Elotes
Charred whole ears of corn slathered in tangy Mexican crema, rolled in salty Cotija, dusted with chili powder, and hit with a squeeze of lime — every bite is simultaneously smoky, creamy, salty, acidic, and alive with heat.
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
Heat a grill or grill pan to high heat. Place husked corn directly on the grates over the hottest part of the fire. Turn the ears every 2 to 3 minutes, letting each section char before rotating. The total cooking time is 8 to 12 minutes. You want significant blackening on each kernel face, not just grill marks.
Stir together crema and mayonnaise in a small bowl until smooth. The combination is richer than either alone — the mayo adds body and cling, the crema adds tang. Season with a pinch of salt.
Working quickly while the corn is hot, brush or spoon the crema mixture generously over each ear, coating all sides. Immediately roll the coated ear through a plate of crumbled Cotija, pressing lightly so the cheese adheres. Dust liberally with chili powder. Squeeze lime over each ear just before serving. Finish with a scatter of cilantro.
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.