Elote Asado
User Reviews
5
Elote Asado
Description
Elote Asado is a grilled corn recipe that starts by soaking fresh ears with husks intact to prevent drying out during the grilling. The corn is grilled for about 30 minutes, turning frequently to achieve even cooking. After grilling, the husks are peeled back inside out to form a handle, and the corn is brushed with butter and grilled briefly again. A Cilantro Lime Ranch made from mayonnaise, Greek yogurt, and seasoning is brushed over the corn, which is finished with a sprinkle of chili lime seasoning like Tajin. This combination offers a balance of creamy, tangy, and mildly spicy flavors.
The texture of the corn is tender yet juicy, enhanced by the creamy ranch and the slightly spicy chili powder. Grilling the corn with the husks preserves moisture and imparts a subtle smokiness, while the inside-out husk handle makes it easy to eat. The dressing adds freshness from the lime and cilantro and a mild garlic note.
This grilled corn works well as a flavorful side dish for barbecues, picnics, or casual meals. It can be served warm or within about 30 minutes while still hot. The notes also mention reheating gently in a microwave covered to restore warmth without drying.
Maintaining the husks during grilling is essential for flavor and moisture. Avoid overcooking past 30 minutes to prevent mushy kernels. The silk may be removed before or after grilling according to preference. The recipe provides flexibility in dairy choices within the dressing.
Ingredients
For the corn
- 5 corn fresh ears with husk on
- strips of soaked husk for tying the bulk of the husk
- 1 Tbsp butter at room temperature
Cilantro Lime Ranch
- 1/4 cup mayonnaise reduced fat
- 1/4 cup Greek yogurt or sour cream, plain, non fat
- 1/4 cup almond milk or regular milk
- 1 Tbsp buttermilk ranch seasoning mix
- 1/4 cup cilantro about a small handful
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- lime juice of 1/2 lime
- chili lime seasoning Or something like Tajin
Instructions
How to Grill The Corn
- In a large pot or tub, soak the ears of corn in water at least 30 minutes. Place something heavy on top of them so that they don't float.
- Pull the husks back from the corn, remove the corn silk and pull the husks back in place. See notes.
- Place the corn directly on a heated grill rack and close the lid.
- Turn the corn every 3 minutes and cook about 30 minutes total.
- Transfer corn to a platter and without detaching the husks, peel them back completely, turning them inside out so they form a handle.
- Brush the corn with some butter and return the corn to the grill for about 5 minutes, turning it frequently.
- Return to the platter and brush with the Cilantro Lime Ranch & sprinkle with Tajin or Chili Powder.
Make the Cilantro Lime Ranch
- Combine all ingredients in a bowl and mix well. Store in refrigerator until ready to use.
Notes
- Keep husks on during grilling to retain moisture and enhance flavor.
- You may remove the corn silk before or after grilling based on preference.
- Do not grill for much longer than 30 minutes to avoid mushy kernels.
- Grilled corn stays warm about 30 minutes if husks remain intact.
- Reheat covered in a microwave for about 1.5 minutes if needed to steam and warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Corns
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1corn | |
| Calories | 100kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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