Photograph of the finished Elote

Mexico · Bắp nướng phô mai Elote

Elote

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

What to get ready

  • Photograph of Sweet corn Sweet corn 4
  • Photograph of Mayonnaise Mayonnaise 100 g
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 120 g
  • Photograph of Red chilli powder Red chilli powder 12 g
  • Photograph of Lime Lime 2
  • Photograph of Unsalted butter Unsalted butter 40 g
  • Photograph of Salt Salt 8 g

Method

  1. 1 Peel the corn kernels and grill them directly over charcoal for 12 minutes, turning them regularly until the kernels are golden brown and speckled.
  2. 2 Spread unsalted butter on the hot popcorn so that the butter melts and drips into the spaces between the rows of kernels.
  3. 3 Spread a thin layer of mayonnaise; this is the only substance that holds the cheese to the corn.
  4. 4 Roll the corn kernels in crumbled fresh cheese until they are completely coated.
  5. 5 Sprinkle with chili powder, squeeze in some lemon juice, and eat immediately while the corn is still piping hot.

With an appliance

  • Oven 30 min

    Change step 1: Place the corn cobs on the rack in the upper groove of the 240-degree oven for 14 minutes, rotating each cob after 7 minutes. The kernels will be evenly golden and you won't have to constantly monitor the charcoal, but you'll lack the smoky flavor and the prominent burnt spots of the rack.

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