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Mexican Grilled Elotes Recipe

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This recipe for Mexican Grilled Elotes is from Diana C. Durham's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large fresh ears of white sweet corn in husks

Chile Butter (recipe follows)

Lime wedges

Salt

For the Chili Butter:

Makes 1/2 cup.

1/2 cup (1 stick; 1/4 pound) butter, at room temperature

2 garlic cloves, chopped

1 tablespoon pure powdered red chili

Salt to taste (if unsalted butter is used)
Directions:
Directions:
For the elotes (ears of corn):

1. Remove the tough outer husks of the corn, leaving the two inner layers intact. Carefully remove the corn silk.

2. Grill the corn over very hot charcoal or mesquite, turning several times, a total of 6 to 10 minutes for average-sized ears.

Serve with the chili butter, lime wedges and a sprinkling of salt.

For the chili butter:

1. Cream the butter with the garlic in a blender or food processor, until light and fluffy. Add the chili powder, to taste. Season with salt, to taste. Let the mixture sit at least 1 hour, refrigerated, to blend the flavors. Bring back to room temperature, before serving. Can be stored, tightly covered, in the refrigerator, for up to 1 week.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Recipe adapted from "Food From My Heart," by Zarela Martinez.

 

 

 

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