Elotes Callejeros Asados
Elotes Callejeros Asados·(eh-loh-tes cah-yeh-heh-ros ah-sah-dos)
Fin de Semana: Weekend Parrilladas and Sunday Suppers
There is a profound, messy magic to the elotero's cart. You do not need complicated modern marinades or fussy dressings; you just need high heat, good mayonnaise, salty Cotija cheese, and a wooden stick to hold the whole glorious thing together. Roasting everyday American yellow sweet corn directly over an open flame caramelizes its natural sugars, creating a smoky, savory-sweet profile that immediately transports you back to the bustling borderlands of your childhood.
Before you start
Drive sturdy wooden skewers firmly into the flat, bottom cores of the raw corn before grilling.
This essential vendor trick gives you a much-needed handle to turn the corn on the hot grill and saves your guests from covering their hands in mayonnaise.
Ingredients
- yellow sweet corn ears6 med
- mayonnaise1/2 cup
- Crema Mexicana or sour cream1/2 cup
- Cotija cheese1 cup
- Tajín or chile piquín2 tbsp
- limes2 med
- neutral oil1 tbsp
Method
- 01
Preheat an outdoor gas or charcoal grill to medium-high heat.
You are aiming for an aggressive surface temperature around 400 to 450 degrees Fahrenheit.
- 02
Rub the bare corn kernels very lightly with neutral oil to prevent sticking.
- 03
Place the corn directly onto the hot grill grates and cook for 8 to 12 minutes, turning every few minutes.
You want the kernels to turn vibrant yellow, plump up, and develop distinct, dark char marks without overcooking them into mush.
- 04
Mix the mayonnaise and Crema Mexicana in a shallow dish while the corn grills.
Spread the crumbled Cotija cheese out evenly on a separate large plate to set up your assembly line.
- 05
Slather the corn completely in the mayonnaise mixture the exact second it comes off the grill.
The corn must be steaming hot so the fat melts slightly into the crevices of the charred kernels.
- 06
Immediately roll the wet, hot corn in the Cotija cheese until it is heavily blanketed.
- 07
Dust generously with Tajín or chile piquín and serve immediately with fresh lime wedges.
Squeeze the lime over the corn right before taking the first bite to prevent the cheese from becoming soggy.
Notes
Do not compromise on the Cotija cheese.
Cotija provides a sharp, salty bite that defines the soul of this dish, and substituting mild cheeses like mozzarella or cheddar will ruin the authentic flavor profile.
From Cook Tex-Mex.