Elote Style Corn Recipe
(v) chili, lime, cilantro, parmesan
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Ingredients
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Corn & Toppings
Garnish & Serving
Method
Prep
Shuck and preheat
Shuck the corn, removing husks and silk. Pat the ears dry with a towel. If grilling, preheat the grill to medium-high (about 400°F / 200°C). If using a stovetop or broiler, heat a large cast-iron skillet over medium-high heat or preheat the broiler to high and arrange an oven rack 6 inches from the element.
Zest one lime and set zest aside. Cut both limes in half; reserve two halves for serving and juice the rest into a small bowl (about 2–3 tbs juice).
Combine the softened butter, vegetable oil, lime juice, smoked paprika, chili powder, ground cumin, salt and black pepper in a small bowl and whisk until smooth to make a spiced lime butter.
Cook Corn
Grill method: Place the corn on the preheated grill and cook, turning every 2–3 minutes, until charred in spots and tender all over, about 10–12 minutes. Skillet method: Add a thin film of oil to the hot cast-iron skillet and sear the corn, rolling frequently, until blistered and charred in spots, about 8–10 minutes. Broiler method: Place corn on a foil-lined baking sheet and broil, turning every 2–3 minutes, until evenly charred in spots, about 8–10 minutes total.
Finish & Serve
While the corn is still warm, sprinkle each ear generously with grated Parmesan, pressing gently so the cheese adheres to the buttered surface.
Scatter chopped cilantro over the cheese, then dust lightly with extra chili powder to taste and the lime zest for brightness.
Cut the reserved lime halves into wedges. Serve the corn hot with lime wedges alongside for squeezing. For family-style serving, place extra Parmesan, cilantro and chili powder in small bowls so guests can add more.
Optional: For a creamier, more authentic elote sheen, mix 2 tbs mayonnaise with 1 tbs sour cream and brush or spread on the corn before adding cheese and cilantro (not included in main ingredient list).