墨西哥街头玉米（Elote）

Name: 墨西哥街头玉米（Elote）
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 个玉米去掉玉米皮; 1 tbsp 中性油植物油; 菜籽油; 0.33 cup 蛋黄酱; 0.33 cup 墨西哥奶油; 酸奶油; 1 瓣 大蒜细磨或切碎; 1 tbsp 新鲜酸橙汁约半个酸橙; 0.25 tsp 犹太盐; 0.5 cup 科蒂哈奶酪细碎; 1 tsp 辣椒粉加更多; 0.25 tsp 烟熏辣椒粉; 2 个酸橙切成楔形; 2 tbsp 新鲜香菜粗切; 1 pinch 辣椒粉

配菜25 分钟4 份简单

关于此食谱

正宗的墨西哥街头玉米（Elote）——烤玉米棒涂上奶油、酸、烟熏酱，最后撒上科蒂哈奶酪、辣椒粉和新鲜酸橙汁。这道经典街头美食大胆、混乱，完全令人抗拒。准备时间不足30分钟，保证成为任何烧烤或炸玉米饼之夜的明星。

步骤说明

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
Lightly brush each ear of corn with vegetable oil on all sides. This helps prevent sticking and promotes even charring.
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
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
Immediately roll or sprinkle each sauced ear generously with crumbled cotija cheese so it sticks to the sauce.
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
Serve immediately with lime wedges on the side for squeezing. Eat right away while hot!

墨西哥街头玉米（Elote）

配菜25 分钟4 份简单

关于此食谱

步骤说明

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
Lightly brush each ear of corn with vegetable oil on all sides. This helps prevent sticking and promotes even charring.
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
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
Immediately roll or sprinkle each sauced ear generously with crumbled cotija cheese so it sticks to the sauce.
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
Serve immediately with lime wedges on the side for squeezing. Eat right away while hot!