It’s hard to improve upon fresh sweet corn slathered in (salted) butter, but this street corn-adjacent recipe is definitely a contender. Fans of elote will recognize a familiar formula: Pairing buttered and charred corn on the cob with crema, lime, and cotija is never a bad idea. But here it’s slightly leveled up, first by the 360-degree searing of the Carbon Steel Griddle it’s cooked on and then by the smoky-sweet guajillo-infused crema served alongside it. It’s usually presented as a snack or side dish, but flavor-wise it’s the main event.
Grilled Corn with Guajillo Crema
Corn on the cob walked so elote could run.
Jessica Vargas
- 1.
Soak corn in water for at least 15 minutes.
- 2.
Prepare a grill for medium-high heat and preheat a Carbon Steel Griddle on grill for at least 5 minutes.
- 3.
Remove stems and seeds from chiles and toast on Griddle until blackened in spots, about 5 minutes per side.
- 4.
Transfer to a bowl of hot water and let soak until softened, 15–30 minutes.
- 5.
Remove corn from water, shake off excess water, and pat dry. Peel back corn husks, remove silk, and tie together at bottom using a strip of husk. Set aside.
- 6.
Drain chiles, reserving 2 Tbsp. soaking liquid. Transfer chiles, crema, garlic, and lime juice to a high-speed blender and blend until texture is creamy and color is bright burnt orange. If crema is too thick, add reserved soaking liquid 1 Tbsp. at a time until desired consistency is achieved.
- 7.
Transfer guajillo crema to a medium bowl. Top with pumpkin seeds and sprinkle with pepper flakes. Set aside.
- 8.
Brush kernels with butter and place on Griddle. Turn corn until dark char marks appear, about 2 minutes per side.
- 9.
Spread corn with guajillo crema and top with Cotija, cilantro, and pepper flakes.
