Photograph of the finished Elotes

Mexico · Bắp ngô nướng phết phô mai

Elotes

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sweet corn Sweet corn 4 ears
  • Photograph of Mayonnaise Mayonnaise 80 g
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 80 g
  • Photograph of Red chilli powder Red chilli powder 8 g
  • Photograph of Lime Lime 2
  • Photograph of Unsalted butter Unsalted butter 20 g
  • Photograph of Salt Salt 8 g

Method

  1. 1 Peel the corn cob, keeping the stem to use as a handle.
  2. 2 Grill the corn on the charcoal for 12 minutes, turning it regularly until the kernels are golden brown and fragrant.
  3. 3 Spread unsalted butter on the corn, then spread a layer of mayonnaise over it while it's still hot.
  4. 4 Roll the corn kernels in the grated fresh cheese until evenly coated.
  5. 5 Sprinkle with red chili powder, a pinch of salt, and squeeze some lemon juice before eating.

With an appliance

  • Oven 23 min

    Replace step 2: Place the corn on the racks of the oven at 230 degrees for 14 minutes, rotate the tray and turn the corn after 7 minutes; the kernels will be evenly golden brown, no need to turn them over, but they will lack the smoky flavor.

Start cooking