Grilled Corn Elotes

Hot, caramelized corn kernels that pop in the mouth. The creamy sauce and salty cheese contrast with a sharp lime acidity and chili heat.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 533
• Protein: 18 g
• Carbs: 72 g
• Fat: 23 g

Ingredients

• 400 g Corn ( drained )
• 20 g Minimum butter sweet
• 2 tbsp Japanese mayo
• 2 tbsp Cream
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 50 g Parmesan cheese ( finely grated )
• 1 tsp Hot pepper en poudre
• 0.5 piece Fresh cilantro ( chopped )
• 1 pinch Fleur de sel
• 4 piece Corn on the cob ( whole and cleaned )
• 60 g Cotija Cheese ( crumbled )

Instructions

1. Grilling the corn

   Heat the butter in a large pan or on a grill. Brown the whole corn cobs (and sweet corn kernels if used as a supplement), turning them regularly until they are well colored, almost charred in places to get that smoky taste.

2. Preparing the sauce

   In a bowl, combine the Japanese mayonnaise, cream, and lime juice. The mixture should be smooth and coat the back of a spoon.

3. Finishing and plating

   Place the hot corn cobs on a platter. Brush them generously with the sauce. Sprinkle with crumbled Cotija cheese and grated parmesan so they stick to the cream. Finish with chili powder, chopped cilantro, and fleur de sel.

Chef's tips

• Don't stir the corn too much at first; let it sear against the bottom of the pan for a smoky taste.
• Parmesan replaces Cotija here to provide the necessary salt and grainy texture.

Storage

Eat immediately. The corn loses its crunch and the sauce separates in the fridge.