ReceptnaptárElote Asado (Grilled Corn with Mayonnaise, Chili and Cheese)
Elote is one of the best-known foods of Mexico's street vendors: hot, charred corn is finished with a creamy dressing, salty cheese, chilli and lime, and the version served in a cup is called esquites. The flavours clash, yet they complement each other beautifully. It is best on the grill, but you can also make it in the oven or a frying pan.
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Ingredients
Method
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- Char the corn on a grill, in the oven or in a skillet, turning, until the kernels are lightly blackened.
- Mix the mayonnaise and sour cream.
- Brush the hot corn with the mayonnaise mixture.
- Sprinkle with grated cheese and chili powder.
- Squeeze lime over and serve right away.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the corn until the kernels are charred in patches, because this is where the characteristic smoky, sweet flavour comes from.
- Spread the dressing on the corn while it is hot, so that it melts slightly and the cheese sticks well too.
- Instead of traditional cotija, aged feta or a hard sheep's cheese also works. For a smokier version, mix a little smoked paprika into the chilli powder.
Frequently asked questions
Can I make it in the oven?
Yes, roast it at 220 °C (200 °C with a fan) for 20-25 minutes, turning it along the way. In the last few minutes, the grill setting helps to char it.
How can I make a vegan version?
Use vegan mayonnaise and plant-based sour cream, and skip the cheese. A little salt or nutritional yeast makes up for its salty taste.
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