Mexican Grilled Corn (Elote Asado)

Coated in a cream and rolled in crumbled cheese, Elote Asado is a popular way of serving grilled corn at festivals and markets in Mexico. Soaking the corn in their husks prior to grilling keeps them from burning. Plus the steam that’s produced inside the husks, keeps the corn moist.

Mexican Grilled Corn

Servings: 6
6 ears corn on the cob in husks
1 tablespoon butter, melted
½ cup Mexican crema or sour cream
1 teaspoon chili powder
1 lime
1 bunch fresh cilantro
Cotija cheese or other crumbling salted cheese such as feta

In a large bowl or bucket filled with water, add corn in their husks. Cover with a plate to be sure the corn stays immersed in the water. Soak corn for about 1 hour.

Heat grill to medium. Place corn on grill and cook for 15-20 minutes, turning with tongs occasionally.

In a small bowl, combine crema, chili powder, juice from half of the lime, and two tablespoons of chopped cilantro. 

Remove corn from grill and allow to cool slightly. Remove husks and silk and brush corn with butter. Grill over high heat for another 5-8 minutes.

Remove corn and brush with crema mixture. Roll corn in cotija cheese and sprinkle with more chopped cilantro and lime juice.

(Recipe by Jennifer and Lynn Ruple)