Mexican grilled corn (elote asado)
8 ears of corn
3/4 cup mayonnaise
1/2 teaspoon cumin, optional
3/4 cup Cotija cheese, crumbled
3 limes, cut in wedges
2 tablespoons fresh cilantro, chopped, optional to taste
Chili powder or hot sauce, optional to taste
Prep. Time → 10 min
Cook Time → 20 min
1. Start by shucking the corn. Pull the husks back, but leave them on, almost like a handle. Then, roll the corn in mayonnaise, which flavors the corn and makes it a little sticky. Next, season with cumin, making sure to coat all sides of the corn. Roll the corn in Cotija cheese, which is a crumbly, aged, salty, Mexican cheese that lends a savory flavor to this preparation. Sprinkle with cilantro and either chili powder or hot sauce, if desired. Squeeze lime juice on top.
2. Then, place the corn directly onto the grill, allowing it to char. The corn can sit pretty much unattended on the grill until you're ready to eat it. Once the corn is fully cooked, usually 15 to 20 minutes, take it off the grill and plate it.
Author Culinary Institute of America at Greystone
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