Mexican Roasted Corn w/ Chili (Elotes or Street Corn)
Elotes—the classic Mexican street food of corn on the cob charred on the grill, then slathered in a spicy and creamy chili, garlic, and Cotija cheese–spiked sauce.
Roasted corn is one of Mexico's special street stand treats. You can buy it by the ear (recipes below) or chow the shelled kernels from a cup with mayo and cream (see Esquites, Creamy Corn Cups street food). In Mexico and Central America, a mayo and cheese topping is as common as butter and salt is in the US. It may seem odd, but remember, mayo is mostly oil, as is butter.
There are many ways to grill corn, but in this case, you want to go with fully shucked cobs, cooked directly over very hot coals. If all goes well, the corn should be completely cooked through just as it begins to char, rendering each kernel bursting with sweet juice, with a rich, nutty flavor from the toasting.
The ears are spread with mayonnaise (or sour cream), spiked with lime juice and chile powder then finished with a crumbly cheese such as Cotija or queso fresco and cilantro. If you can't find the cheese, a good, crumbly feta will do well. See Mexican Cheeses
FMM: I had some of the best Mexican corn on cob at Alma del-Mar, a Mexican restaurant in the Italian Market. Their description is: Street Corn - Corn on the cob served with chipotle mayo, tajín & cotija cheese.
If you do not have a grill, or do not want to fire it up just for corn, you can grill the corn in a cast-iron skillet over medium-high, turning with tongs every 3–4 minutes, until charred in lots of places but not totally blackened. You could also cover the pan to help the corn to cook through.
Mexican Grilled Corn (Elotes)
Note: Some Internet posters say they prefer just mayonnaise, no sour cream or crema. I tried the mix and thought I would like less sour cream/crema. I used feta cheese and smoked paprika pepper, because that is what I had. I loved those at the Mexican restaurant, but these, not so much. I think you need the cotija cheese, and the restaurant uses chipotle mayo and tajín. No sour cream or crema. I also did not have a lime and just sprinkled lime juice on them. I thought it too much. A squeeze from a fresh lime wedge would be better. Tajín
Cotija cheese – For salty flavor and tang. If you have trouble finding Cotija cheese at the grocery store, a little crumbled feta cheese will work instead, but it won’t taste exactly the same.
2 tablespoons mayonnaise
2 tablespoons sour cream or Mexican crema
1/2 teaspoon chipotle chili powder (ancho or guajillo chile powder work too; could try smoked paprika pepper)
4 ears corn, husked
4 tablespoons finely shredded cotija (see note) or feta cheese
1/4 cup finely chopped cilantro leaves and tender stems
1 lime, quartered
Preheat grill to medium-high.
In small bowl, combine mayonnaise and sour cream.
Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with chipotle chili powder, 1 tablespoon cheese, and 1 tablespoon cilantro. Serve with lime wedges.
Note: Cotija cheese, also called queso anejo or queso anejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Look for it in a Mexican grocery store or specialty food store. If you can't find it, a good, crumbly feta will do well. See Mexican Cheeses
Makes 4 servings
Roasted Corn with Chili Lime Butter
Recipe courtesy Tyler Florence
6 ears fresh corn, unhusked
1/4 pound butter (1 stick), room temperature
2 teaspoons chili powder
1 lime, zested
1 lime, cut into wedges
Preheat oven to 350 degrees F. - or grill these outside
Place the corn in its husks directly on the oven rack/grill and roast until the corn is soft when you press on it, 30 to 40 minutes. It will probably take less time on the grill, depending on how hot your fire is.
While the corn is roasting, combine the butter with the chili powder and lime zest.
Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge.
