Elotes (Mexican Street Corn)
Scott Heimendinger
November 2, 2021
Elotes are a popular Mexican street food made from grilled corn. Corn takes forever to fully cook on an open grill, and stovetop versions boil out its flavor and nutrients.
With the Anova Precision Oven, you can steam the corn sous vide-style at a relatively low temperature for maximum sweetness. Brush the cooked corn with mayonnaise before returning to the oven for a quick and delicious sear.
This recipe scales up easily to feed a crowd. Use two racks to cook the corn, and then sear in batches.
Serves
4
Prep Time
00:10
Cook Time
00:26
5 (3)
5736
Ingredients
4 ears
shucked corn
3 Tbsp
mayonnaise
1 cup
crumbled Cotija cheese
1 tsp
chile powder mix, such as Tajin
1
lime
Chopped fresh cilantro
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 181.4°F
Heat: Rear
2. Cook
Rack
Stagger the corn on the wire rack, leaving room for air to flow between each cob. Transfer to the oven and cook until tender, about 20 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 181.4°F
Heat: Rear
00:20 Timer
3. Remove Corn and Adjust for Searing
Rack
Carefully remove the corn, still on the rack, from the oven. Adjust the oven for searing.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Top
4. Brush with Mayonnaise
Bush all sides of the corn with the mayonnaise.
5. Sear
Rack
Return to the oven, using the top rack placement, and cook, flipping halfway through, until browned on all sides, about 6 minutes total.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Top
00:06 Timer
6. Coat with Cheese
Spread the cheese out in a small sheet pan or plate. Use skewers to roll each ear of corn in the cheese to thoroughly coat on all sides.
7. Season
Top the corn with the chile powder. Zest the lime over the top. Slice the zested lime into wedges for serving.
8. Garnish and Serve
Garnish the corn with cilantro and serve with lime wedges.
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