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Mexican: Elote

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"Smoky, chewy corn slathered with an array of savory toppings is a ubiquitous Mexican street-food snack."

List of Ingredients

â—¦ 6 ears corn, in husks
â—¦ 3 tablespoons butter, melted
â—¦ ½ cup mayonnaise
â—¦ â…“ cup finely crumbled queso añejo, or grated pecorino romano or Parmigiano-Reggiano
â—¦ 1 tablespoon ground dried chile de árbol


Recipe

Put corn in a large, deep bowl, cover with cold water, and weight with a plate to submerge. Soak corn for 30 minutes, then drain. Meanwhile, build a medium-high fire in a charcoal grill or heat a gas grill to medium-high, and adjust grill rack to 5 inches above heat.

Grill corn, turning frequently, until husks are blackened, 10 to 15 minutes. Remove from heat, let cool, then peel off husks and remove silk.

Brush corn with butter, return to grill, and cook, turning frequently, until browned all over, about 5 minutes. Spread each ear with some mayonnaise, roll in cheese, and sprinkle with chile.

Serves 6