Let The Flames Die Down
Something magical happens when you’re handed an elote asado. It’s almost like love at first sight but better.
Anytime the grill happens to be fired up I take the opportunity to throw some corn on it. It’s majorly hot here in Houston but if someones already started the fire it would be a shame to not take advantage of it.
Ingredients
- Corn
- Powdered Cayenne Pepper
- McCormick mayonnaise
- Queso Fresco(as much as you want)
Add Chile At Your Own Risk
When hitting up your local grocery store make sure to throw some mayo, cheese and chili powder into your shopping cart along with the corn.
You could just throw the corn in a pot of water and boil them but that’s not as fun as leaving them on the grill. Once they are on the grill cookin’ it up let them sit out there for a couple hours turning them every once and a while. It’s okay if they get a little charred.
For The Mayo Fans
I tend to be picky when it comes to mayonnaise on my corn it has to be this McCormick one with the little lime wedge on the picture. It might just be me but I feel that this is the best mayo ever created.
Slather up the corn with as much mayo as you want. I don’t think there’s such a thing as too much mayo on elote. Or prove me wrong.
When You’re Feeling Cheesy
If your short on time use the dried parmesan cheese in the jar. Or if your feeling like taking it to the next level then shred up some queso fresco and sprinkle it all over.
Powder Chili Or San Jose?
I didn’t happen to have the liquid chile and instead used powdered cayenne pepper. It tasted pretty good. Although I have noticed most refresquerias will use the other kind of chile.
After adorning your corn on the cob open up a cold drink and make sure you have a napkin nearby. Cause it gets messy.
Nopal Y Frijol 