Elote Asado

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It’s memorable to recall seeing grilled corn prepared on small hibachi grills by indigenous folks in the plazas of Mexico. No frills, just fresh charred corn roasting on charcoal fires served with minimal condiments. Can’t beat that.

My version of this classic is inspired by the sprit and tradition of corn as a primary staple of Mexico. This recipe transforms a wonderful antojito (snack) to a complete meal. It modifies the delicious simple form with the addition of more ingredients to elevate the flavors, colors and aromas cooked out of doors on an open fire grill. This corn grills with Mexican chorizo, marinated chicken and roasted poblano chile. Let’s get started

Ingredients

Serves 2

2 cobs of fresh corn cut in 2-inch segments

2 skinless deboned chicken thighs cut into 8 pieces

Marinade of your choice (to keep chicken moist}

8 pieces of air dried Mexican Chorizo 1 inch long (or other sausage)

8 pieces of roasted poblano chiles or jalapeño

4 tablespoons mayonnaise

1 teaspoon tajin spice or ½ teaspoon crushed chile pepper

1 tablespoon or more lime juice

2 tablespoons finely diced cilantro (divided)

2 tablespoons crumbled cotija cheese

Preparation

1. Combine the marinade and chicken pieces in a bowl and marinate 2-4 hours.

2. Alternatively thread chile, chicken, chorizo on skewers. Lightly brush with vegetable oil

3. Grill kabobs over medium high heat 15 to 30 minutes, or until corn is charred, turning occasionally.

4. Stir together mayo, tajin, lime juice and 1 tablespoon cilantro in a bowl

5. Brush cooked kabobs with mayo mixture and sprinkle cilantro

Note

Air dried chorizo is not commonly sold. It does not fall apart on the grill like fresh chorizo so you can substitute any fresh sausage of choice. You can substitute parmesan cheese for cotija.

Buen Provecho

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