Elote Asado: Grilled Corn on the Cob Bites with Chile and Lime
Spicy cayenne and ancho chile pepper adds a fiery kick to this Mexican-style corn on the cob; sprinkle cilantro on top just before serving for the perfect side dish to accompany a summer meal.
- 6large ears corn, husks and silks removed
- 1/2cup snipped fresh cilantro
- 1tablespoon ground ancho chile pepper
- 2teaspoons finely shredded lime zest
- 1/4teaspoon cayenne pepper
- 1/4cup butter, melted
- 2tablespoons mayonnaise or salad dressing
- 2tablespoons Mexican crema or sour cream
- 2tablespoons lime juice
- Cut each ear of corn into thirds. Place corn pieces in a large pot and cover with water. Let soak for 10 minutes.
- In a small bowl, stir together cilantro, ground ancho, lime zest and cayenne; set aside.
- In an extra-large bowl, whisk together butter, mayonnaise (or salad dressing), crema (or sour cream) and lime juice; set aside. Drain corn. For a charcoal or gas grill, place corn on a grill directly over medium-high heat. Cover and grill for 15 to 20 minutes or until corn is tender, turning every 5 minutes and brushing with butter mixture several times during the last 5 minutes of grilling.
- Place grilled corn in the remaining butter mixture in the bowl; toss to coat. Sprinkle cilantro mixture over corn; toss to coat. Season to taste with salt.
Per serving (recipe makes 6 servings)
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