Elote Asado

Just as you may see elote of f ered at street fairs in the United States, it’s also a popular street-vendor food in Mexico. Who can resist grilled corn slathered with crema and sprinkled with bold spices? Some vendors add novel toppings, such as crushed potato chips. But the classic way is with chili powder, lime, and a spicy dried-chile salsa. I make a vegan Cotija cheese for the elote that’s just killer. You don’t have to wait for the street fair anymore to have Mexican street corn!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil. Add the corn, boil for 5 minutes, and then drain.

Step 2

Meanwhile, prepare a charcoal grill for high-heat cooking and add some hickory wood chunks to get their smoky fl avor, then wait 15 to 20 minutes to achieve a medium-low heat. Place the boiled corn on the grates and grill, turning occasionally, until you see some charred marks, 5 to 7 minutes.

Step 3

Remove the corn from the heat, slather with the mayonnaise, and then sprinkle with the Cotija and cilantro before squeezing lime juice over all. Serve with beans and rice, if desired.

Step 4

VARIATION If you like, you can skip fi ring up the grill and simply steam the corn until tender, 7 to 10 minutes, then top as directed. Or for a smokier f l avor, steam the corn for 5 minutes, then grill in a preheated grill pan over medium heat, turning occasionally, until you see some charred marks. (Or char the corn nicely in some areas with a culinary torch.)