Sobre esta receta

Auténtico elote mexicano — maíz a la parrilla cubierto con una salsa cremosa, picante y ahumada, y terminado con queso cotija, chile en polvo y un toque de lima fresca. Este clásico de la calle es audaz, desordenado e irresistible. Se prepara en menos de 30 minutos y se garantiza que será la estrella de cualquier asado o noche de tacos.

Instrucciones

1. 1

   Preheat your grill to ^[medium-high heat] (about ![400–450°F]). While the grill heats, mix together the mayonnaise, Mexican crema, grated garlic, lime juice, and salt in a mixing bowl until smooth. Set aside.

2. 2

   Lightly brush each ear of corn with vegetable oil on all sides. This helps prevent sticking and promotes even charring.

3. 3

   Place the corn directly on the hot grill grates. Cook, turning with tongs every 3–4 minutes, until the corn is charred in spots and cooked through — about 10–12 minutes total. You want a good mix of golden kernels and dark char marks.

4. 4

   Remove the corn from the grill and let it rest for 1 minute. Using a pastry brush or wooden spoon, generously coat each ear all over with the creamy sauce. Don't be shy — the more the better.

5. 5

   Immediately roll or sprinkle each sauced ear generously with crumbled cotija cheese so it sticks to the sauce.

6. 6

   Dust each ear with chili powder and smoked paprika. Add a pinch of cayenne pepper if you'd like more heat. Scatter chopped cilantro over the top if using.

7. 7

   Serve immediately with lime wedges on the side for squeezing. Eat right away while hot!