Popularly known as “elotes,” this grilled corn is a favorite street food in Mexico.
While it is a favorite in Texas, its popularity is sweeping the county from coast to coast. As one would expect with our love of Mexican food.
There are many recipes for this delectable food, most of which are family recipes passed from generation to generation.
Much like fair food, street vendors most often skewer one end of the cob so it can be held easily and smear on cotija cheese, sour cream or crema, chile powder, cilantro, and lime.
Mexican-Style Corn with Lime, Ancho, and Queso Fresco
Delicious recipe from Miami chef Michelle Bernstein.
4 ears fresh corn, in their husks
1/4 cup mayonnaise
1/4 cup Mexican crema or sour cream
1/2 cup cotija cheese, crumbled fine
2 teaspoons ancho or chipotle powder
1/4 cup finely chopped cilantro leaves
Preheat an outdoor grill to medium or prepare a charcoal grill, letting the coals burn until covered with white ash.
Cook the corn without removing the husk in simmering water for 6 to 8 minutes.
Remove from the water, dry off.
Grill the corn, turning frequently, about 4 to 5 minutes.
Mix the mayonnaise and the sour cream together; season with a little salt.
Remove the corn from the grill and carefully peel back the husks. It will be very hot! Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle.
Spread the crema/mayo mixture all over the corn. Shake some chili powder all over, top with a little cilantro and a sprinkle of cheese evenly over the ears. Serve immediately with lime wedges.