Elote
Thomas J. Story
Is there any better appetizer than sweet, crunchy Mexican street corn? Bacanora's version boasts two cremas.
This recipe and others from Phoenix's Bacanora can be found in the Sunset feature, "Phoenix’s Best New Restaurant Has the Secrets to Open-Fire Grilling."
How to Make It
1
Warm up a large pot of salted water over low heat. Add corn and cook, about 15 minutes. Remove and let drain.
2
On a wood-fired or charcoal grill, nestle corn directly into the coals and grill on all sides until it reaches the level of char you desire.
3
Remove from heat and allow to cool slightly.
4
Mix 1 cup crema, salsa, and the juice of 2 limes in a small bowl, plus salt to taste. In a second small bowl, mix remaining crema, lime juice, and salt to taste.
5
To serve, shave kernels off one side of the corn and set aside. Place the cob kernel-less side down on a plate. Sprinkle kernels over top, then drizzle the first crema, then the second. Sprinkle with the grated cotija and sea salt.
Ingredients
4 ears sweet corn, shucked
2 cups Mexican crema
½ cup Valentina Salsa Picante
juice of 4 limes
sea salt, to taste
1 cup grated cotija
cayenne pepper or smoked paprika (optional)
Directions
1
Warm up a large pot of salted water over low heat. Add corn and cook, about 15 minutes. Remove and let drain.
2
On a wood-fired or charcoal grill, nestle corn directly into the coals and grill on all sides until it reaches the level of char you desire.
3
Remove from heat and allow to cool slightly.
4
Mix 1 cup crema, salsa, and the juice of 2 limes in a small bowl, plus salt to taste. In a second small bowl, mix remaining crema, lime juice, and salt to taste.
5
To serve, shave kernels off one side of the corn and set aside. Place the cob kernel-less side down on a plate. Sprinkle kernels over top, then drizzle the first crema, then the second. Sprinkle with the grated cotija and sea salt.
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