Get the fiesta started with Mexican-style grilled corn

by Jennifer Ruple

It’s corn season in Ohio! What better way to celebrate than with a fabulous side dish recipe that you can cook right on your grill.
Elote Asado, often referred to as Mexican Street Corn, is a popular treat sold along the streets and at festivals all over Mexico. The corn is grilled in its husk and then slathered in cream or mayonnaise, sprinkled with spices, and rolled in crumbled cheese.
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-Style Grilled Corn
6 servings

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 corn stays immersed in the water. Soak corn for about 1 hour.
Heat grill to medium. Place corn on grill and cook for 15 to 20 minutes, turning with tongs occasionally.
In a small bowl, combine crema, chili powder, juice from half a 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 to 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)

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