Elotes en El Comal
4 large ears of corn
1 large comal (griddle pan)
You Will Also Need
1/2 cup mayonesa(mayo)
1/2 cup Mexican crema(sour cream)
1/3 cup cotija cheese, crumbled
Tajin! (chile lime powder)
Chile Piquin Lime Salsa (see recipe below)
Chile Piquin Lime Salsa
2 cloves garlic, rough chop
1 teaspoon coarse pink salt or kosher salt
2 full tablespoons dried chile piquin
Juice of 3 limes
4 tablespoons grapeseed oil
Salt, if needed
Heat the comal to medium heat. Place the elotes(corn) onto the comal with husk still on. Remove and extra silks that may be on top of the corn, or simply slice off the tops.
The elote(corn) will cook for about 20 to 25 minutes. And you will need to turn it every few minutes. The outer husk with become aromatic and darken in spots.
While the corn cooks, prepare the salsa. Add the garlic and coarse salt to the molcajete(mortar). Crush the garlic using the pestle, working it up the sides of the molcajete, then back down. It should look like a paste. Gradually work in the chile piquin until finely crushed. Stir in the lime jiuce and oil. Taste for salt. Serve right from molcajete.
Peel the husk back to expose the corn and place back onto the comal just to get a few char char marks. Or leave it as is.
Mix the mayo, crema and cotija cheese together. Slather onto elotes. Sprinkle an even coat of Tajin onto the corn. Drizzle some chile piquin salsa onto corn, a little more Tajin and fresh lime juice.