Elote Asado (Grilled Corn on the Cob with Chili and Lime)
The Quirky Foodster Team
Ingredients
- Ears fresh corn, husks and silk removed — 4
- Vegetable oil or melted lard, for brushing — 2 tbsp
- Ground dried chili (such as chile piquin or ancho) — 1/2 tsp
- Fine salt — 1/2 tsp
- Limes, cut into wedges — 2
Method
- Preheat a grill or heavy grill pan over medium-high heat.
- Brush each corn cob lightly all over with oil or melted lard.
- Place the cobs on the grill and cook, turning frequently with tongs, for 10-12 minutes, until lightly charred in spots and tender throughout.
- Remove from the grill and immediately squeeze fresh lime juice over each cob.
- Sprinkle evenly with the ground chili and salt.
- Serve hot, with extra lime wedges on the side for guests to add more juice as desired.
Introduction: Whole corn cobs grilled over an open flame until lightly charred, then rubbed with chili and lime, elote asado was a simple, satisfying snack sold and shared wherever maize was harvested and cooked.
Cultural Background: Fresh corn on the cob, still tender and milky before being dried for storage, was eaten roasted directly over the fire long before the more elaborate processing into masa and tortillas. This simple grilled preparation, seasoned with chili and lime, remains one of the most recognisable and continuously popular street foods descending from Mexica food culture.
Tips: Turn the corn frequently on the grill for even charring without burning any one side too heavily. For extra flavour, brush the hot corn with a little more oil just after squeezing over the lime, which helps the chili and salt adhere evenly.
Variations: A light dusting of crumbled cheese can be added for a richer, later regional variation. For a smokier flavour, grill over genuine charcoal or an open wood fire rather than a gas grill.
Storage: Best eaten immediately while hot; leftover grilled corn can be stored in the refrigerator for up to 2 days and eaten cold or reheated.
Reheating: Reheat briefly on a hot grill or in a covered pan over medium heat for 3-4 minutes, turning occasionally, until warmed through.
Nutrition: Per serving (approx., 1 cob): 150 kcal, 4 g protein, 22 g carbohydrate, 7 g fat, 3 g fibre, 320 mg sodium.
FAQs:
Q: Can I make this without an outdoor grill?
A: Yes, a heavy ridged grill pan on the stovetop works well, or the corn can be roasted directly over a gas burner flame, turning frequently with tongs.
Q: How spicy is the seasoning?
A: As written it has a mild to moderate heat; adjust the amount of ground chili to taste, or offer extra on the side for those who prefer it spicier.
- Ears fresh corn, husks and silk removed — 4
- Vegetable oil or melted lard, for brushing — 2 tbsp
- Ground dried chili (such as chile piquin or ancho) — 1/2 tsp
- Fine salt — 1/2 tsp
- Limes, cut into wedges — 2
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