Fire Roasted Corn with Butter or Elote Seasoning
How to make fire roasted corn and enjoy it on-the-cob with butter or with traditional Mexican Elote seasoning. Ideas for off-the-cob fire roasted corn salads such as Mexican street corn salad.
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Servings: 5 serving
Ingredients
- 5 corn-on-the-cob ears
- TRADITIONAL SEASONING
- 4 tablespoon butter melted
- seasoning such as Za'atar or 21 Seasoning Salute mix to taste
ELOTE SEASONING
- ¼ cup mayonnaise or Mexican crema
- ½ cup crumbled Cotija cheese
- Tajin seasoning or chile powder to taste
Instructions
- Pre-heat charcoal grill to medium-hot. If possible use lump hardwood charcoals.*
- Remove the outermost husk from each ear of corn, fold the rest of the husk over forming bundles you can use as 'handles' while manipulating the corn around the grill. Remove all the silk. DO NOT soak the corn in water.
- When the hardwood charcoal is ready place the cobs above the direct heat, directly onto the grates of the grill. If the heat is too intense initially, you may place them a bit further away to prevent premature burning of the kernels.
- Using the folded over husks slightly rotate the corn every 4 minutes or so, to achieve even charring all around and uniform cook through. When corn is perfectly charred move it to a serving platter and serve it with the topping options suggested** or any others of your choice.
Notes
*By far the best fire roasted corn flavor comes from prodcuts such as Fogo Eucalyptus Hardwood Lump Charcoal. You can use regular charcoal or gas if you prefer.
**For Mexican elote seasoning consult the pictures in the post - we show an easy way to press the mayo slathered corn against the crumbled Cotija cheese to achieve maximum coverage.
