Best Elotes Asados Recipes

Elotes Asados image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 serving

Number Of Ingredients 6

4 ears corn, husks and silks intact
1/4 cup Mexican crema or crème fraîche
1/4 cup mayonnaise
1 tablespoon lime juice, plus lime wedges, for serving
2 ounces Cotija or Parmesan, grated
Kosher salt

Steps:

Prepare a grill for medium-high heat.
Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.

Roasted Corn with Chile: Elotes Asados con Chile image

Provided by Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

6 fresh ears corn (husks on)
1/2 cup Jalapeno Mayonnaise, recipe follows
3 cups finely shredded queso fresco
2 1/2 tablespoons Guajillo Chile Powder, recipe follows
2 cloves garlic
1 small jalapeno pepper
2 limes, juiced
2 egg yolks with a little white*
Kosher salt
2 cups vegetable oil
4 guajillo chiles, seeded
3 chiles de arbol
Kosher salt

Steps:

Preheat a grill or grill pan. Grill the corn, turning frequently, to avoid over charring, about 10 minutes.
Let the corn cool just enough to handle and peel back the husks, leaving them attached at the bottom. (The husks are going to serve as handles when eating the corn.) Remove the corn silk and generously spread the ears with mayonnaise. Sprinkle the corn with the cheese and chile powder. Serve immediately.
In a food processor, blend the garlic, jalapeno, and lime. Add the egg and salt, to taste. While the motor is running, drizzle in the oil until a smooth sauce is formed. Store in the refrigerator until ready to use.
Preheat the oven to 400 degrees F.
Put the chiles on a small baking sheet and bake until browned, about 3 minutes. Let cool.
In a clean coffee or spice grinder, finely grind the chiles and transfer to a bowl. Stir in the salt and use as desired.