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Home » Appetizers~Botanas » Antojitos » Elotes en El Comal~Easy Mexican-Style Corn

Elotes en El Comal~Easy Mexican-Style Corn

August 11, 20162 Comments

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Elotes en El Comal-Chile Piquin Lime Salsa
One of the best things about summer, is the corn! This easy recipe for elotes en el comal(corn on the griddle) is one of my second favorite. The first would be on an outdoor grill, but sometimes rain happens in New York.  I really like using the comal for this kind of job. It’s straight metal and it gets really hot! Perfect for cooking the corn, searing carne asada and heating tortillas.  I prepared a quick chile piquin salsa to garnish the elote (corn). You could prepare a similar salsa using crushed red pepper flakes and your blender. But if spicy foods are not what you crave, you could just skip that part all together. This cooking method works great for when you just want a few ears of corn. You could even lower the heat and let cook slowly while you prep the rest of your dinner.  

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

Elotes en El Comal-Easy Mexican -Style Corn

Directions

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.

Elotes en El Comal-Easy Mexican-Style Corn
I absolutely love the aroma of the corn husk when they begin to darken. It reminds me so much of cooking tamales. I am hungry for tamales now!
Elotes en El Comal
Chile Piquin Lime Salsa Molcajeteada!
Chile Piquin Lime Salsa
Love this salsa, but I need a bigger molcajete!
Chile Piquin Lime Salsa

 

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Filed Under: Antojitos, Salsa Recipes Tagged With: antojitos, Chile Piquin Salsa, Elotes Asados, Mexican Corn, New Post

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Reader Interactions

Comments

  1. Louise

    February 1, 2017 at 10:31 am

    Love corn. What a good way to cook inside. I am going to try it.
    Thanks for the idea..???. Sharing with my sisters.

    Reply
    • Sonia

      February 2, 2017 at 6:24 pm

      You are welcome Louise! I can’t always rely on outdoor grilling where I live. Thanks for the feedback!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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