Best 3 Choclo Or Elote Asado Recipes
## Choclo or Elote Asado: The Ultimate Guide to Grilled Corn on the Cob
If you're looking for a delicious and easy-to-make summer side dish, look no further than choclo or elote asado, grilled corn on the cob. This popular Latin American street food is made with fresh corn on the cob that is grilled until slightly charred and then slathered with a variety of flavorful toppings.
In this article, we'll provide you with three different recipes for choclo or elote asado, each with its own unique twist. The first recipe is a classic Mexican version, made with a simple mixture of mayonnaise, cotija cheese, and chili powder. The second recipe is a Peruvian-inspired version, made with a creamy huancaína sauce. And the third recipe is a more modern take on the dish, made with a flavorful roasted corn salsa.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish. Choclo or elote asado is perfect for picnics, potlucks, or backyard barbecues. It can also be served as a side dish with grilled meats or fish. So fire up your grill and get ready to enjoy some of the best grilled corn on the cob you've ever had!
ELOTES ASADOS
Grilled street-style corn is a staple all over Mexico. You will often see the corn being grilled in its husks over fire--but you can achieve great results on a stovetop. This recipe offers options for each. In both versions, you cook the corn in its husks to develop that smoky and sweet flavor that goes so well with creamy mayo, sour cream and salty Cotija cheese, making it one of the most delicious street foods you can find.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 serving
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat.
- Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
- Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
- Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
- Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.
CHOCLO OR ELOTE ASADO
If you think nothing beats grilled fresh corn in the summer, think again: street vendors in Mexico, Chile, Peru, and other Central and South American countries figured out how to make a great thing even better, adding a little lime juice and chile powder to what is already a near-perfect food. The tart lime juice is incredibly refreshing, and a little smoky heat from the chiles brings out the crisp sweetness of the corn. For a more indulgent version, see the variation.
Yield makes 4 to 8 servings
Number Of Ingredients 4
Steps:
- 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. Peel back the husks of the corn without removing them and remove the silks. Smooth the husks back into place, but don't worry if they don't completely cover the kernels.
- When the grill is ready, grill the corn, turning occasionally, for 10 to 15 minutes. As the ears start to brown, carefully peel back the husks. Coat the corn with the butter and return to the grill with the husks peeled back. Grill, turning occasionally, until nicely browned-some of the kernels will blacken, and that's fine-another 5 to 10 minutes.
- Squeeze lime juice on the corn, sprinkle with chile powder, and serve immediately.
- Omit the lime juice. 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.
CHILEAN PASTEL DE CHOCLO
There are many interpretations of this Chilean chicken and corn casserole. In this one, corn cooks with milk until it is slightly thick, then whirls in the food processor until smooth. Serve this slightly sweet dish with pebre, posted separately.
Provided by Sharon123
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Combine milk and corn in a large saucepan, bring it to a boil. Cover, reduce the heat, and simmer 15 minutes. Remove from the heat, let stand, covered 5 minutes. Place the corn mixture in a food processor, process it until smooth. Stir in the basil, 1 tsp of the sugar, and 1/2 teaspoons salt.
- Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoons salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves.
- Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with the corn mixture, sprinkle evenly with remaining 1 tbsp sugar. Bake at 400°F for 25 minutes.
- Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
- Yield: 4 servings.
Nutrition Facts : Calories 288.4, Fat 4.3, SaturatedFat 1.2, Cholesterol 36, Sodium 279.6, Carbohydrate 46.4, Fiber 6.3, Sugar 14.7, Protein 21.9
Tips
- Choose fresh and tender choclo or elote. Look for ears that are tightly wrapped in husks and have no blemishes.
- Remove the husks and silks from the choclo or elote before cooking. You can do this by pulling the husks down and then using your fingers to remove the silks.
- If you are grilling the choclo or elote, preheat your grill to medium-high heat. You can also roast the choclo or elote in the oven at 400 degrees Fahrenheit.
- Brush the choclo or elote with melted butter or oil before cooking. This will help to keep it moist and prevent it from sticking to the grill or pan.
- Cook the choclo or elote for 10-15 minutes, or until it is tender and slightly charred.
- Serve the choclo or elote with your favorite toppings, such as butter, salt, pepper, cheese, or chili.
Conclusion
Choclo or elote asado is a delicious and versatile dish that can be enjoyed in many different ways. It is a popular street food in many Latin American countries and is also a common side dish at cookouts and parties. Whether you grill it, roast it, or boil it, choclo or elote asado is sure to be a hit!
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