Elotes Asadas with Roasted Garlic Butter
Cookbook author and restaurateur Bricia Lopez says that slathering grilled corn with butter, mayonnaise, cotija cheese, lime and chile powder is as Mexican as the Mexican national anthem. It has become an iconic street food, and you’ll see it around the world on menus at Mexican and non-Mexican restaurants alike. Bricia likes to add some roasted garlic to her elotes to make them even more savory. In this recipe from her book Asada, Bricia recommends leaving some corn on the grill a little longer until some kernels are charred extra well-done for those who prefer it bien quemadito (well-charred!).
Ingredients:
- 1 head garlic, peels on, cut in half crosswise
- 1 Tbs. unsalted butter
- 4 ears of corn, husks on
- 1 cup (240 ml) mayonnaise
- 1 tsp. ground coriander
- 1/2 tsp. sea salt
- 1 Tbs. fresh lime juice, plus lime wedges for serving
- 1/2 cup (60 g) crumbled cotija cheese
- 2 Tbs. piquin chile powder or ancho chile powder
Directions:
Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 425°F (220°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.
Lay the garlic on a square sheet of aluminum foil, brush with the butter and wrap tightly.
Place the corn and wrapped garlic directly on the grill. Grill the garlic, undisturbed, for about 40 minutes. Grill the corn, flipping once, for about 45 minutes. Remove both from the grill.
In a bowl, mix the mayonnaise, coriander, salt and lime juice. Add the pulp of the roasted garlic by squeezing the head like you would squeeze a lime. Stir to combine.
Pull back the corn husks from the top down. Spread the garlic mayonnaise all over each ear with a brush and sprinkle the cotija cheese all over the mayonnaise. Finish with a sprinkle of ground chile all around. Serve whole, or cut each corn on the cob into thirds and accompany with lime wedges. Serves 4 to 8.
Adapted from Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral (Abrams Books, 2023)
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