Tortillas de Elote Asado(Grilled Corn Tortillas)

This grilled corn tortilla recipe is a little different from other flavored tortillas I have prepared in the past. The tasty aroma of corn is clearly present as you cook the tortillas and when you reheat them for your recipes.
Course Tortillas
Cuisine Mexican
Servings 20 Tortillas


  • 1 1/2 ears of corn previously cooked on the comal or grilled(2 cups)
  • 1 1/2 cups of water
  • Salt to taste
  • 2 cups of masa harina more or less


  • After removing the corn kernals from the cob, transfer to the blender. Add the water and salt to taste. Pulse to blend.
  • Transfer corn to a bowl. Gradually add in the masa harina until dough forms. You may not need all 2 cups. I divided the dough in half.  Divide masa into 20 equal masa balls and flatten slightly. Transfer to large plastic storage bag as you shape them. Let them sit for 20 minutes.
  • Preheat a griddle or comal to medium heat for 5-6 minutes. Line a tortilla press with two pieces of plastic, wax paper or parchment paper.
  • Press the masa balls until thin. Transfer tortilla to griddle and cook tortillas for about 30 seconds per side. Tortillas should inflate slightly or alot! Place cooked tortillas in a covered pot lined with a kitchen towel. Keep covered with a lid. The steam created will yield a soft flexible tortilla.


The original recipe I prepared was double the ingredients! I divided the dough in half and stored one half in my refrigerator. It stayed fresh for 4 days. I used it to prepare sopes, quesadillas and gorditas! Cool the tortillas completely before storing in a plastic storage bag. Will keep in the refrigerator for 2-3 days.