Elotes Asados Recipes

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ELOTE SALAD



Elote Salad image

A nice way to have elote without having to eat it straight off the husk.

Provided by BmanS1965

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

6 ears corn in the husk
½ cup mayonnaise
1 lime, juiced
1 teaspoon hot sauce
½ teaspoon mild chile powder
¼ teaspoon smoked paprika
½ cup crumbled Cotija cheese
½ cup coarsely chopped cilantro
3 scallions, sliced

Steps:

  • Soak corn in cold water for at least 1 hour.
  • Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
  • Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 20.1 g, Cholesterol 18.5 mg, Fat 19 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 4.4 g, Sodium 265.8 mg, Sugar 3.5 g

CHOCLO OR ELOTE ASADO



Choclo or Elote Asado image

If you think nothing beats grilled fresh corn in the summer, think again: street vendors in Mexico, Chile, Peru, and other Central and South American countries figured out how to make a great thing even better, adding a little lime juice and chile powder to what is already a near-perfect food. The tart lime juice is incredibly refreshing, and a little smoky heat from the chiles brings out the crisp sweetness of the corn. For a more indulgent version, see the variation.

Yield makes 4 to 8 servings

Number Of Ingredients 4

8 ears fresh sweet corn
3 tablespoons butter
1 lime, cut into wedges
1 tablespoon pure chile powder, like ancho or New Mexico, plus more to taste

Steps:

  • Start a charcoal fire or preheat a gas grill; the fire should be moderately hot, and the rack no more than 4 inches from the heat source. Peel back the husks of the corn without removing them and remove the silks. Smooth the husks back into place, but don't worry if they don't completely cover the kernels.
  • When the grill is ready, grill the corn, turning occasionally, for 10 to 15 minutes. As the ears start to brown, carefully peel back the husks. Coat the corn with the butter and return to the grill with the husks peeled back. Grill, turning occasionally, until nicely browned-some of the kernels will blacken, and that's fine-another 5 to 10 minutes.
  • Squeeze lime juice on the corn, sprinkle with chile powder, and serve immediately.
  • Omit the lime juice. After sprinkling with chile powder, coat with Mexican crema, or thinned sour cream, about 1 tablespoon per person, and sprinkle with grated cotija cheese, about 2 tablespoons per person.

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