Grilled Corn On The Cob (Elote Asado)
This flavorful grilled corn recipe captures the essence of summer with its smoky charred husks and zesty toppings. The juicy kernels are enhanced by a combination of tangy lime, spicy chili, creamy cheese, and a sprinkle of sea salt. This dish transforms into a vibrant and interactive experience as each ear of corn is personalized with a burst of flavors to delight your taste buds. Get ready to savor the season with each juicy bite.
— Constant Cookbook
Ingredients
- 6 ears of corn, unshucked
- 1 cup
- 1 cup crumbled
- or grated
- Parmigiano-Reggiano cheese
- 2 limes, quartered
- 1/2 cup ground pequín or other hot ground chili
- 1/2 cup sea salt
Instructions
- Carefully pull the husks back from the corn, remove the silk and pull the husks back in place. Soak the ears in cold water to cover for 30 minutes.
- Meanwhile, prepare a fire in a grill.
- Remove the corn from the water and place it directly on the grill rack over medium-hot coals. Grill, turning frequently, for about 20 minutes. If the husks are very burned but the corn is not yet tender, wrap in aluminum foil and continue roasting until done. Transfer the corn to a platter.
- Put the <I>crema,</I> cheese and limes in separate small bowls. Place the chili and salt in shakers or small bowls. Let everyone shuck their own corn. They then rub it with lime that has been dusted with chili, spread it with <I>crema,</I> sprinkle on the cheese and season with salt&mdash;or proceed in any order that appeals.
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