Grilled Corn Elotes
Ingredients
- 400 gCorn (drained)
- 20 gUnsalted butter
- 2 tbspJapanese mayo
- 2 tbspCream
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 50 gParmesan cheese (finely grated)
- 1 tspHot pepper en poudre
- 0.5 pcFresh cilantro (chopped)
- 1 pinchFleur de sel
- 4 pcCorn on the cob (whole and cleaned)
- 60 gCotija Cheese (crumbled)
Method
Hot, caramelized corn kernels that pop in the mouth. The creamy sauce and salty cheese contrast with a sharp lime acidity and chili heat.
- 1
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
In a bowl, combine the Japanese mayonnaise, cream, and lime juice. The mixture should be smooth and coat the back of a spoon.
- 3
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The corn loses its crunch and the sauce separates in the fridge.
