Elote Preparado Recipe

Inspired by Tacology

Time30m

Serves4

Grilled corn / queso fresco / piquin mayo / chili ashes mayo

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Ingredients

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1
Grill the Corn
Preheat your grill to medium-high heat. Husk the corn and remove any silk. Place the corn directly on the grill and cook for about 10-15 minutes, turning occasionally, until the corn is charred and tender.
2
Prepare the Piquin Mayo
In a small bowl, mix the mayonnaise with chili powder, lime juice, and salt to taste. This will be your piquin mayo.
3
Prepare the Chili Ashes Mayo
In another bowl, mix the mayonnaise with chili ashes (or ground chili) and salt to taste. This will be your chili ashes mayo.
4
Assemble the Elote
Once the corn is grilled, remove it from the grill. Brush each ear of corn generously with the piquin mayo, then sprinkle with crumbled queso fresco. Drizzle the chili ashes mayo over the top and finish with a sprinkle of salt and chopped cilantro.
5
Serve
Serve the elote prepared immediately while warm, with lime wedges on the side if desired.