Choclo or Elote Asado

1. 1

   Start a charcoal fire or preheat a gas grill; the fire should be moderately hot, and the rack no more than 4 inches from the heat source.

2. 2

   Peel back the husks of the corn without removing them and remove the silks.

3. 3

   Smooth the husks back into place, but dont worry if they dont completely cover the kernels.

4. 4

   When the grill is ready, grill the corn, turning occasionally, for 10 to 15 minutes.

5. 5

   As the ears start to brown, carefully peel back the husks.

6. 6

   Coat the corn with the butter and return to the grill with the husks peeled back.

7. 7

   Grill, turning occasionally, until nicely brownedsome of the kernels will blacken, and thats fineanother 5 to 10 minutes.

8. 8

   Squeeze lime juice on the corn, sprinkle with chile powder, and serve immediately.

9. 9

   Omit the lime juice.

10. 10

    After sprinkling with chile powder, coat with Mexican crema, or thinned sour cream, about 1 tablespoon per person, and sprinkle with grated cotija cheese, about 2 tablespoons per person.

* Per serving · 4 servings · Values may vary.

No additional tips available.