Elote Asado Recipe

Inspired by Hacienda

Time30m

Serves4

Mexican style roasted corn on the cob. Covered with mayonnaise, sprinkled cotija cheese, chamoy sauce and tajin.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Roasting the Corn
Preheat your grill or oven to medium-high heat. Place the corn directly on the grill or in the oven and roast for about 10-15 minutes, turning frequently, until the corn is tender and slightly charred.
2
Applying Mayonnaise
Once the corn is roasted, remove it from the heat and allow it to cool slightly. Using a brush or a spoon, spread a generous layer of mayonnaise over each ear of corn.
3
Adding Cheese and Sauces
Sprinkle the crumbled Cotija cheese evenly over the mayonnaise-coated corn. Drizzle chamoy sauce over the top and finish with a sprinkle of Tajín seasoning to taste.
4
Serving
Serve the Elote Asado hot, garnished with lime wedges on the side for squeezing over the top.