Elote Asado c2c
Duckie Ž
Grilled Corn on the Cob
Grilled corn is one of Mexico’s favorite street foods. Sometimes the
chewy corn is lavished with thick cream and other times with
mayonnaise, but inevitably there are limes and ground chiles for
flavor accents. The field corn eaten in Mexico has a starchy texture
and is not at all sweet. To better duplicate the flavor, look for corn
that is not marketed as ultra-or supersweet.
Serves 6
6 ears corn, unshucked
1 cup (8 fl oz/250 ml) crema
1 cup (5 oz/155 g) crumbled queso añejo or (4 oz/125 g) grated
Parmesan cheese
2 limes, quartered
1/2 cup (1-1/2 oz/45 g) ground pequín or other hot ground chile
1/2 cup (4 oz/125 g) sea salt
Carefully pull the husks back from the corn, remove the silk, and pull
the husks back in place. Soak the ears in cold water to cover for 30
minutes.
Meanwhile, prepare a fire in a grill.
Remove the corn from the water and place it directly on the grill rack
over medium-hot coals. Grill, turning frequently, for about 20
minutes. If the husk is very burned but the corn is not yet tender,
wrap in aluminum foil and continue roasting until done.
Transfer the corn to a platter.
Put the crema, cheese and limes in separate small bowls. Place the
chile and salt in shakers or small bowls. Let everyone shuck his or
her own corn. They then rub it with lime that has been dusted with
chile, spread it with crema, sprinkle on the cheese, and season with
salt—or proceed in any order that appeals.