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MexicanAuthentic Cuisine

Elote Asado

Serves 4 to 6 Appetizer vegetarian, Appetizers

Elote Asado

Elote Asado is a beloved staple of Mexico City's bustling street stalls, where its smoky aroma lures locals and visitors alike. In this home version, the dish carries the essence of its street origins, focusing on bold flavors and generous portions that echo the spirit of a family cook's abundant table.

This dish should burst with the sweetness of grilled corn, perfectly balanced by the creamy tang of mayonnaise and crema mexicana. Cotija crumbles add a salty edge, while a sprinkle of chile piquín powder delivers a gentle heat. Finished with a squeeze of lime, each bite is a vibrant dance of flavors, a true taste of Mexican street cuisine.

Ingredients

  • 6ears of corn — husked, left on the cob
  • 1/2 cupmayonnaise
  • 1/2 cupcrema mexicana
  • 150 g (5 oz)cotija — finely grated
  • 2 tbspchile piquín powder
  • 3 tbspbutter — softened
  • 2limes — cut into wedges
  • 1 tspfine salt

Method

  1. Start by preparing your grill for medium-high heat. If you don't have a grill, you can use a large pot to boil the corn. If grilling, place the 6 ears of corn directly on the grill grates. Turn them occasionally until the kernels are sweet, hot, and have a light char, which should take about 10-15 minutes. If boiling, fill the pot with enough water to cover the corn, bring it to a boil, and cook the corn until the kernels are tender and bright yellow.
  2. While the corn is cooking, prepare the toppings. In a small bowl, mix 1/2 cup of mayonnaise with 1/2 cup of crema mexicana until smooth. Crumble 150 g (5 oz) of cotija cheese into a separate bowl and set aside. Cut 2 limes into wedges for squeezing later.
  3. Once the corn is cooked, immediately brush each ear with 3 tablespoons of butter while it is still steaming. This helps the butter melt and coat the corn evenly. Then, spread a generous layer of the mayonnaise and crema mixture over each ear, ensuring it clings to the hot kernels.
  4. Next, sprinkle the crumbled cotija cheese over the corn, pressing gently so it adheres to the mayonnaise mixture. Be generous with the cheese to capture the authentic flavor of Elote Asado.
  5. Finish by dusting each ear with 2 tablespoons of chile piquín powder. Adjust the amount to your taste, but remember that a heavy pinch adds the characteristic heat and depth.
  6. Finally, squeeze the juice from the lime wedges over the corn, ensuring each ear gets a good drizzle. Serve immediately while the corn is still warm, allowing the flavors to meld together beautifully.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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