Roasted corn is a popular street food served all over Mexico but is also widely popular in Texas & Arizona these days. I have seen it sold deep in the heart of Texas & recently at the Festival in Parque Alameda. So common now north of the border that Austin American Statesman did an article more than a year ago about street foods & gave Elotes high reccomendations. Here in Mexico you can buy it by the ear or eat the shelled kernels from a cup with mayonaise, lime & cream.
Roasted Corn w/ Chipotle Butter
corn
1 stick butter, at room tempurature
1-3 tbsp pureed chipotle in adobo (depending on how spicy you like it)
juice from half a lime
salt and pepper
*to get Chipoltle puree: take 1-105 gram can (a teeny tiny can) Chipotle in Adobo & puree in blender.
Preheat oven to 350 degrees F. Once the oven is heated roast the corn, husk on, for about 30 minutes or until the corn is soft. Ahead of time combine the butter, chipotle puree & lime, dash of salt & pepper in a bowl and mix thoroughly, keep at room temp so mixture stays smooth & soft to spread. Once the corn has finished cooking, remove it from the oven and pull down the husks. Once the corn is roasted the husk & silk should remove easily. Slather on the Chipotle Butter & Serve.
Corn is wonderful grilled & is sold grilled streetside more often than not in Mexico.
Remove outer husk. Turn ... on grill. Turn often. Roast 12 to 15 minutes. Husks will brown but corn will be delicious.
1 comment:
mmm.mmm. good...this will be a nice supplement to dinner.
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