A common street food and one of the simplest and most delicious corn-based snacks is the elote asado or en vaso. It is corn grilled in its husks, spread with butter or mayonnaise, sprinkled with queso Cotija, chili powder and a few drops of lime juice.The same ingredients are also served off the cob and layered in a plastic cup. These two items are usually sold from the same puesto, or stall. Instead of butter or mayonnaise, try using crema Mexicana for a tangier taste. This recipe is best done on an outside grill, but you can recreate it indoors with the help of a cast iron skillet.
American dream chaser (and finder), Hugo Ortega is a decorated chef whose culinary influence adds a tasty Mexican twist to Texas cuisine.
Elotes Asados | Roasted Corn Cobs on a Stick
2 dried guajillo peppers, stemmed, toasted
1 dried chile de árbol pepper, stemmed, toasted
1 tsp paprika
½ tsp table salt
4 ears of corn with husks
4 long wood skewers
2 Persian limes
¼ cup crema Mexicana or mayonnaise (“Mom” prefers Vegenaise)
½ cup queso Cotija, crumbled
Place dried peppers in blender or spice grinder and process until a powder is achieved. Transfer to a bowl and add paprika and table salt. Mix to combine. Set aside.
Place cast iron skillet over medium to high heat, preheat 5 minutes or prepare an outdoor grill. Place corn and roast for 10 minutes, turning every 2 minutes. Remove from heat and pull back the husks. Remove and discard the silk. Carefully insert the sharp end of the skewer into the end of the corn. Over each elote asado, squeeze half a lime, spread 1 tablespoon crema, sprinkle 2 teaspoons cheese and finish with a pinch to ¼ teaspoon of the chili mixture.