Grilled Corn Mexican Style
Grilled Corn Mexican Style (Elote Asado) is way up on the list of what grill. If you are grilling hamburgers then there is a pretty good chance you will have corn on the grill as well. Now there is a big problem with this in the United States because you will need to find a source of non-GMO, pesticide-free corn. You can check with the local farmers, there are some that plant heirloom corn seeds and have it available. The other choice is to plant your own if you have a little area where you can protect it from those little raccoons that love corn.
GMO’s and roundup are not used by local farmers in other countries when it can be avoided so it is not as big a problem for those of us living in other countries. My wife and her brother plant a couple of acres of sweet corn along with about 13 acres of non-sweet corn each season.
Grilled corn is one of Mexico’s favorite street foods and is available all year. You will see people with a tiny grill, set up on a street corner and all that they sell is grilled corn. It is field corn and has a starchy texture and is not at all sweet. In fact, there is not a lot of corn taste to it so it is often lavished with thick cream, and other times with mayonnaise, but inevitably there are limes, salt, grated cheese, black pepper and ground chilies for flavor accents. All those condiments work just as well with sweet corn and once you have enjoyed it that way once, it will become hard to go back to just plain butter.
Here’s a recipe to help you get started.
- 6 - 8 ears of 0rganic sweet corn, unshucked
- 1 cup Mexican crema or sour cream
- 1 cup crumbled queso añejo or grated
- Parmigiano-Reggiano cheese
- 2 limes, quartered
- ½ cup ground pequín or another hot ground chili
- ½ cup sea salt
- Freshly Ground black pepper
- Carefully pull the husks back from the corn, remove the silk and pull the husks back in place. Soak the ears in cold water to cover for about 15 minutes.
- Meanwhile, Heat grill to medium heat.
- Remove the corn from the water and place it directly on the grill rack over medium-hot coals. Grill, turning frequently, for 20 - 25 minutes or until the corn starts to blacken. Transfer the corn to a platter.
- Put the Mexican crema or mayonnaise, grated cheese and limes in separate small bowls. Place the chili and salt in shakers or small bowls. Let everyone shuck their own corn. They then rub it with lime that has been dusted with chili, spread it with crema or mayonnaise, sprinkle on the cheese and season with salt and pepper or use only what appeals to their taste.
There are some members of the clean eating lifestyle that do not eat corn because of the GMO and pesticide problems. However, I include corn in the recipes that call for corn in hopes that they can find an organic corn in their area.
If you want to look like an old timer when eating Grilled Corn Mexican Style don’t remove the husks from the cooked corn, just pull them back and use them as a handle to hold the corn cob.
Eat Healthy, Laugh often, Enjoy Life!