When I was a kid, I remember when my Mom and Dad returned from a vacation in Veracruz, Mexico. My Mom told us that they put mayonnaise on corn on the cob, and we thought that sounded extremely gross! "Elote Asado" (Mexican Grilled Corn) is perhaps the most popular street food in Mexico. Sweet ears of corn are grilled until tender, slathered with mayonnaise, Mexican crema, or a mixture of both, then rolled in cotija cheese, dusted with chili powder, and served with a wedge of lime. I know it sounds crazy, but it is quite delicious!
I recommend starting with the freshest, sweetest corn you can find. I also recommend seeking out authentic Mexican crema, as opposed to using sour cream. In addition, I have to admit that I don't care for the squeeze of lime. I know...dumb gringo! (FYI: If you serve this to anyone with facial hair, have plenty of napkins available! It's pretty funny to watch!) Anyway, this is a fun and authentic recipe to celebrate Cinco de Mayo! Try it and let me know what you think! Happy Cinco!
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Elote Asado (Mexican Grilled Corn with Crema, Cheese, and Chili)
Serves 4
Ingredients:
4 ears of corn
1/4 cup mayonnaise
3/4 cup Mexican crema (Or you can make your own crema!)
1/4 cup chopped fresh cilantro
1 cup grated cotija cheese
Chili powder
4 lime wedges, for garnish
Directions:
Pull the husks down the corn, but leave some attached to make a handle. (I like to tear a husk or two to tie the husks together.) Grill the corn on a hot grill, turning occasionally until tender and slightly charred, approximately 8-10 minutes. Mix the mayonnaise, crema, and cilantro together in a small bowl. Spread the cotija cheese on a plate to allow easy rolling. When the corn is done, slather it liberally with the mayo/crema/cilantro mixture. Roll it in the cotija cheese. Sprinkle with chili powder, to taste. Serve with lime wedges.
