Sobre esta receta

Maíz ahumado y chamuscado en la mazorca cubierto con una salsa cremosa y ácida de crema-mayonesa, espolvoreado con queso cotija, chile en polvo y un chorrito de limón fresco. Este clásico de las calles mexicanas es atrevido, desordenado e irresistible — listo en menos de 30 minutos y garantizado que será la estrella de cualquier asado o cena entre semana.

Instrucciones

1. 1

   Preheat your grill to ^[medium-high heat] (around ![400–450°F]). While the grill heats up, shuck the corn and remove all silk strands. Brush each ear lightly with vegetable oil.

2. 2

   Place the corn directly on the grill grates. Cook, turning every 2–3 minutes with tongs, until the kernels are tender and you have good char on all sides — about 10–12 minutes total. You want some dark, caramelized spots but not burnt kernels.

3. 3

   Remove the corn from the grill and let it rest for 1–2 minutes. It will be very hot — use tongs or insert a wooden skewer into the base of each cob for easy handling.

4. 4

   While the corn grills, combine the mayonnaise, Mexican crema, grated garlic, lime juice, and kosher salt in a small mixing bowl. Stir well until smooth and fully combined. Taste and adjust salt or lime juice as needed.

5. 5

   In a separate small mixing bowl, mix together the chili powder and paprika (and cayenne pepper if using). Set aside alongside the crumbled cotija cheese and lime wedges.

6. 6

   Using a pastry brush or a spoon, generously coat each ear of grilled corn all over with the mayo-crema sauce. Don't be shy — a thick, even coat is what makes elote so good.

7. 7

   Immediately roll or sprinkle each sauced ear in the crumbled cotija cheese, pressing lightly so it adheres. The cheese should stick easily to the creamy sauce.

8. 8

   Dust generously with the chili powder and paprika mixture. Finish with a squeeze of fresh lime juice and a scattering of chopped cilantro if using. Serve immediately with extra lime wedges on the side.