Elote Asado is a popular way of serving corn on the cob at festivals and markets in Mexico. In this version, fresh corn is grilled in their husks then brushed with crema, rolled in crumbled Cotija cheese, and finished with a sprinkle of fresh cilantro and a squeeze of lime. Soaking the corn prior to grilling keeps them from burning, plus the steam that’s produced inside the husks keeps the corn moist. Cotija cheese and Mexican crema can be found at most local grocery stores. Serves 6
- 6 ears corn in husks
- 1 tablespoon butter, melted
- 1/2 cup Mexican crema or sour cream
- 1 cup Cotija cheese or other crumbling salted cheese such as feta
- 1 teaspoon chili powder
- Juice from 1 lime
- Fresh cilantro, chopped
Fill a large bowl or bucket with water. Soak corn in husks for about 1 hour.
Heat grill to medium. Place corn on grill and cook for 15-20 minutes, turning occasionally.
In a small bowl, combine crema, chili powder, juice from half the lime, and two tablespoons of chopped cilantro. Set aside.
Remove corn from grill and allow to cool slightly. Remove husks and silk and brush corn with butter. Grill over high heat for another 3 to 4 minutes, or until they are slightly browned.
Remove from grill and brush corn with crema mixture. Roll in cheese and sprinkle with more cilantro and the remaining lime juice.