What To Know
- Place the corn on the grill, perpendicular to the grates, and grill for 10-15 minutes, rotating occasionally, or until the kernels are charred and tender.
- Resting the corn in foil allows the flavors to meld and the corn to steam, resulting in a more juicy and flavorful experience.
- Savor your homemade Mexican street corn as a standalone snack or as a side dish to tacos, burritos, or quesadillas.
Mexican street corn, known as “elote asado,” is a tantalizing street food that tantalizes taste buds with its smoky, savory, and sweet flavors. If you’re eager to recreate this iconic dish at home, this comprehensive guide will walk you through the grilling process, ensuring you achieve perfect results every time.
Ingredients for the Perfect Elote Asado
- 6 ears of fresh corn, husked and silked
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema (or sour cream)
- 1/4 cup crumbled Cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Equipment You’ll Need
- BBQ grill
- Tongs
- Aluminum foil
- Mixing bowls
- Measuring cups and spoons
Preparing the Corn
1. Husk and Silk: Remove the husks and silk from the corn, leaving the tip intact to hold the kernels together.
2. Brush with Oil: Brush the corn lightly with vegetable oil to prevent sticking on the grill.
Grilling the Corn
1. Heat the Grill: Preheat your grill to medium-high heat (about 400-450°F).
2. Place the Corn: Place the corn on the grill, perpendicular to the grates, and grill for 10-15 minutes, rotating occasionally, or until the kernels are charred and tender.
3. Wrap in Foil: Wrap the grilled corn in aluminum foil and let it rest for 5 minutes to steam and enhance the flavors.
Creating the Sauce
1. Combine Mayonnaise and Crema: In a small bowl, whisk together the mayonnaise and Mexican crema until smooth.
2. Add Spices: Stir in the chili powder, cumin, salt, and pepper to taste.
Assembling the Elote Asado
1. Spread Sauce: Unwrap the grilled corn and spread the mayonnaise mixture evenly over the kernels.
2. Sprinkle Cheese and Cilantro: Sprinkle the crumbled Cotija cheese and chopped cilantro over the corn.
3. Squeeze Lime: Squeeze a wedge of lime over the corn to add a burst of freshness.
Variations on Mexican Street Corn
- Spicy: Add a touch of heat with chopped jalapeño or cayenne pepper.
- Sweet: Brush the corn with honey or maple syrup before grilling.
- Loaded: Top the corn with your favorite toppings, such as black beans, roasted corn, or avocado.
Tips for Grilling Perfect Mexican Street Corn
- Use fresh corn: Fresh corn will yield the most flavorful and tender results.
- Grill over medium-high heat: This will ensure the corn cooks evenly and develops a nice char.
- Rotate the corn regularly: This will prevent burning and ensure even cooking.
- Don’t overcook: The corn should be tender but still slightly firm to the bite.
- Let the corn rest: Resting the corn in foil allows the flavors to meld and the corn to steam, resulting in a more juicy and flavorful experience.
The Ultimate Wrap-Up: Enjoying Your Grilled Elote Asado
Savor your homemade Mexican street corn as a standalone snack or as a side dish to tacos, burritos, or quesadillas. The smoky, savory, and sweet flavors will delight your palate and transport you to the vibrant streets of Mexico.
Answers to Your Most Common Questions
Q: Can I grill frozen corn for elote asado?
A: Yes, you can use frozen corn, but thaw it first to ensure even cooking.
Q: What can I substitute for Cotija cheese?
A: Parmesan or feta cheese can be used as a substitute.
Q: How do I prevent the kernels from falling off the corn?
A: Brush the corn with oil before grilling and use a sharp knife to cut the kernels off the cob after grilling.
Q: Can I make elote asado in the oven?
A: Yes, preheat your oven to 400°F and roast the corn for 20-25 minutes.
Q: How long can I store leftover elote asado?
A: Leftover elote asado can be stored in the refrigerator for up to 3 days. Reheat before serving.
