Elote is a popular Mexican street snack and is one of my favorite ways to enjoy roasted corn on the cob. Hot buttered corn is dressed with mayonnaise, fresh crumbled cotija cheese, chili for spice and served up with fresh lime. If you've never tried corn like this, you're in for a treat!
4 (Husks on)
2 Tablespoon (For brushing the corn)
1⁄4 Cup (4 tbs)
Ancho chili paste/Chili pepper
Cotija cheese/Feta cheese
1⁄2 Cup (8 tbs), crumbled
1 Small, wedged
Chili pepper/Chili pepper powder
To Taste, minced
1. In a bowl, soak 4 ears of corn with the husks on in water for at least 30 minutes.
2. Preheat the grill on high heat.
3. When the grill is hot, place the corns down on the grill and turn the heat down to low. Close the lid and let them cook for about 30 minutes.
4. After 30 minutes, take the husks off the corn and place back on the grill. Brush lightly with butter and continue to cook until the kernels start to take on a bit of color.
5. Once done, set aside.
6. In a mixing bowl, combine the ancho chili paste with mayo and set aside.
7. On a chopping board, place one corn and coat it with the mayonnaise-chili paste. Sprinkle some cotija and minced red chili peppers. Season with salt if needed. Do the same for the rest of the grilled corns.
8. Serve the grilled corn with some wedges of fresh lime.