Photo: Murray Hall • Food Styling: Jessie YuChen
Grilled corn, or elotes asados, is a street food staple in Mexico. Whole cobs are typically cooked in their husks over an open fire, then teamed with creamy mayonnaise, a salty aged Mexican cheese such as queso añejo or Cotija, and a mild chile powder such as árbol or ancho. The smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of the mayo. Either way, this Mexican street corn recipe delivers a perfect combination of flavors and textures every time.
Featured in the July/August 1999 issue.
Yield: 6 Time: 1 hour 6 ears fresh corn in husks 3 Tbsp. unsalted butter, melted ½ cup mayonnaise ⅓ cup queso añejo or Cotija cheese, finely crumbled 1 Tbsp. árbol or ancho chile powder Instructions To a large bowl, add the corn and enough cold water to cover, weighing the corn down with a plate to submerge. Soak for 30 minutes, then drain. Meanwhile, heat a grill to medium-high and position a rack 5 inches above the fire. Add the corn and grill, turning frequently, until the outer leaves are blackened, 15–20 minutes. Remove from the heat, then when the corn is cool enough to handle, pull back the husks and silks, leaving the husks attached to the base
