Photograph of the finished Elote asado

Mexico · Bắp nướng than phết bơ ớt

Elote asado

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sweet corn Sweet corn 8 ears
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Red chilli powder Red chilli powder 1.7 oz
  • Photograph of Lime Lime 4
  • Photograph of Coarse salt Coarse salt 1.1 oz
  • Photograph of Cotija cheese Cotija cheese 7.1 oz
  • Photograph of Herbs Herbs 2.8 oz

Method

  1. 1 Peel the corn and remove all the silk, then let the surface of the corn dry for 10 minutes.
  2. 2 Grill the corn directly over the charcoal for 12 minutes, turning it every 2 minutes until the kernels are slightly charred.
  3. 3 Grilling directly without wrapping the corn kernels is different from boiling; the kernels are smoky and chewier.
  4. 4 Melt the butter with chili powder and coarse salt to make red chili butter.
  5. 5 Spread the chili butter on the corn while it's still hot on the grill, then grill for another 60 seconds.
  6. 6 Squeeze in some lemon juice and sprinkle with Cotija cheese and chopped herbs.

With an appliance

  • Charcoal grill 30 min

    Grill directly over charcoal at a distance of 8 cm for 12 minutes, rotating every 2 minutes; the nuts should have slightly browned black spots.

Start cooking