Street Food Longing

These days, the squares and plazas of Washington, DC are populated by food trucks painted in bright, popping colors and sporting smart names. Cupcakes and yogurt and fusion tacos are but a few of the goodies to be found.  But Beltway Insiders remain deprived of the kind of street food that is worthy of an edgy No Reservations episode.  Snow cones in fluorescent flavors sold out of the backs of rickety trucks.  Street-corner sopes prepared on homemade comals. Tacos de la calle of every variety prepared in jury-rigged carts.  And glass vats of aguas frescas in makeshift coolers crafted on the front ends of banana-seat bicycles.

This holiday weekend, in solidarity with corner cooks everywhere, we are grilling corn Mexican-style with crema, cotija cheese and a heavy dose of chile.  Here’s how its done (inspired by the women of Muy Bueno Cookbook):

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Elotes Asados con Chile
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Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

This is an adaptation of a recipe I found on Muy Bueno Cookbook for Elote en Vaso (Corn in a Cup).
Ingredients
  • 4 ears of fresh corn
  • ¼ freshly-squeezed lime juice
  • ⅓ cup of crema mexicana
  • ⅓ cup of cotija cheese
  • 1 teaspoon (or more) of cayenne pepper
  • Salt to taste

Instructions
Sauce
  1. Mix together the lime juice, crema, and cotija cheese. Reserve a bit of the cheese.
  2. Add cayenne pepper and salt to taste.
Corn
  1. Shuck each ear of corn and boil in water for 2 minutes.
  2. Set aside and warm an outdoor grill.
  3. Over high heat, roast the corn until it is browned.
  4. Dredge each ear of corn in the mixture and sprinkle additional cotija cheese and chile to taste.
  5. Garnish with lime and cilantro.

Notes
For a low-calorie version, skip the crema and cheese. Squeeze some lime over the roasted corn and sprinkle with chile.

 

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Comments

  1. Great post. I usually put the corn, unshucked, directly on the grill. Will have to try this version next time.

  2. Here in Austin, the elote asado trucks offer squeeze bottles of mayo and butter instead of crema. My kids love it too!

  3. Gorgeous photo!!! So happy our recipe inspired you! I had some for Memorial Day weekend and I thought of you!
    ~Yvette

    • Hola Yvette,

      We made some, too, over the weekend. It was a big hit! Thanks again for the inspiration and “shout out” on Facebook. One of these days, we should organize a fun meeting of Mexican food blogueras!

      gck

  4. What a mouthwatering!!!!!

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