subject: Elote Asado : Charcoal-Grilled Corn with Cream, Cheese and Chile [print this page] Summer grilling would never be the same without corn, it's just one of those staple ingredient you just gotta to have . Elote Asado roughly means grilled corn on a cob. In the streets of Mexico especially in the towns, streets are lined up with vendors selling fresh corn grilled over hot coals.Here is a recipe somewhat recreating an authentic street food that will surely wow your guest. The sweet smoky smell of the grilled corn with its kernels popping, brushed with cream makes your mouth water.It's different from any summertime buttery corn on a cob, this one is sweet, creamy, cheesy and a something different to serve on your next barbecue. This is a great side-dish for any grilled meat or chicken. Ingredients
6 ears fresh sweet corn, in their husks
3 tablespoons unsalted butter, melted
1/2 cup Thick Cream or sour cream mixed with a little milk
1/3 cup crumbled Mexican Cheese/ Parmesan/ Feta or farmer's cheese
1 tablespoon hot powdered Chile
Direction *Fire up the grill and let temperature reach medium-hot * Grill the corn for 15 to 20 minutes in all sides until the husk is burned Note: If the insides are not yet tender or cooked, wrap in aluminum foil and continue roasting *Let the corn cool before remove its husk *Put the corn on the grill again *Brush it with butter *Turn the corn from time to time in all sides for an even cook *Top the corn with cream *Sprinkle cheese and powdered chili *Serve this piping hot and enjoy!
Elote Asado : Charcoal-Grilled Corn with Cream, Cheese and Chile
