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Elotes Asados

elotes asados

Elotes Asados

Chef Hugo Ortega
Though the corn is tastiest cooked on an outdoor grill, you can recreate this recipe in your kitchen with the help of a cast iron skillet. You’ll need four long wooden skewers for this recipe.
Servings 4


  • 2 dried guajillo peppers stemmed
  • 1 dried chile de árbol stemmed
  • 1 teaspoon paprika
  • ½ teaspoon fine sea salt
  • 4 unshucked ears of corn 2 limes halved
  • ¼ cup Crema Mexicana or mayonnaise
  • ½ cup crumbled cotija cheese


  • Place dried peppers in a small skillet over medium-low heat and toast until fragrant. Add dried peppers to a blender or spice grinder and process to a fine powder. Transfer to a small bowl and add paprika and salt. Mix to combine; set aside.
  • Warm a large cast iron skillet over medium-high heat for 5 minutes or prepare an outdoor grill. Cook corn on skillet or grill for 10 minutes, turning every 2 minutes. Remove from heat and, when cool enough to handle, pull back husks. Remove and discard corn silk. Carefully insert the sharp end of a skewer into the flatter end of an ear. Squeeze half a lime, drizzle 1 tablespoon crema, and sprinkle 2 teaspoons cheese to coat each ear. Finish with about ¼ teaspoon chile mixture each.

Chef Hugo Ortega

Hugo Ortega is executive chef/co-owner of four of Houston’s top restaurants – Backstreet Cafe, Hugo’s, Caracol and Xochi, and winner of Best Chef: Southwest at the prestigious 2017 James Beard Foundation Awards. (He was a finalist for the award for six consecutive years, 2012- 2017.) Ortega has been recognized locally, nationally and globally for his inspirational story and his passion for sharing traditional Mexican cooking and culture.