Mexican elotes or corn in the cob are one of my favorite snacks, whether cooked or roasted, alone, we love them. Check out the video at the end.
You can enjoy elotes by themselves or you can serve as a side in a dish. Before learned how to make roasted corns in the oven, I was always looking for esquites or elotes around Dallas, now we eat them more often.
Lately I have been roasting them in the oven, much easier for me, than to light the grill or boil them and wash the pot.
I really miss the elotero passing by my house in the afternoons, well, the elotes I bought. I still miss going to buy the famous Elotes de la Purisima in Monterrey, although now every time we go it is easier because they already have shops even in the malls.
Now I don’t have to wait for my husband to turn on the grill. IJUST put the elotes in the oven and that’s it! My eldest son likes them but in grain, because he brings braces on his teeth and he battles to eat it whole.
I share the recipe or step by step on how to roast them, which is very easy, but they are very rich to change the ingredients or replace them with butter.
Roasted Elotes in the Oven
Elotes or corn with leaves
Cream or mayonnaise
Hot red sauce
Salt to taste
First you have to clean the elotes. Remove the hairs and one or two layers of leaves, leave some others to protect the corn.
Turn the oven on, low heat, and place the corns on a baking sheet, for about 20 minutes. Turn the corns over after 10 minutes or so.
Switch the fire to high and cook for another fifteen minutes or until the corn is cooked or however you prefer, I like them very roasted, but my children like them soft.
Take them out from the oven, prepare to taste, with lemon, cream or mayonnaise, red sauce, and chili powder.
Some people add cotija cheese or yellow cheese, I don’t like it.
Or just put salt and lemon on them.