Mexican · side
Elote Asado con Chile Piquín y Limón
Elote Asado con Chile Piquín y Limón reads citrus 5.6, sourness 5.3 and salinity 4.2 on Palate's 0–10 flavor X-ray — a Mexican side, about 24 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.8 / 10
- Sweet & Fruity — 4.5 / 10
- Sour & Bright — 7.2 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 3.8 / 10
- Aromatic & Spice — 3.8 / 10
The measured notes (of 18)
Citrus 5.6 · Sourness 5.3 · Salinity 4.2 · Sweetness 4.0 · Heat 3.7 · Richness 3.2 · Umami 2.6 · Funk & Ferment 2.6 · Nutty 1.9 · Fruity 1.8 · Earthy 1.4 · Herbaceous 0.9 · Smoke 0.9 · Bitterness 0.7 · Floral 0.5
What's in it (10)
- corn — 1800 g
- mayonnaise — 80 g
- sour cream — 80 g
- cotija cheese — 100 g
- dried chile piquín — 30 g
- guajillo chiles — 5 g
- limes — 195 g
- salt — 5 g
- epazote — 20 g
- wooden skewers
Time & effort: about 24 min · effort: medium
Nutrition (per 100 g, engine-estimated): 316.9 kcal, 8.5 g protein, 6.3 g fat, 59.3 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (7 steps)
- The street version is boiled and then dressed; this is the asado version, cooked straight over coals so the sugars in the kernels caramelise and a few of them blacken outright. Those charred kernels are the best part and should not be avoided.
- Pull the husks back without tearing them off, tie them at the base as a handle, and push a skewer into the stem end if you want a second grip.
- Grill over medium-hot charcoal 12 to 15 minutes, turning every few minutes, until the kernels are deep yellow, glossy, and blistered black in patches. They will pop and hiss; that is the moisture inside doing the cooking.
- Stir the mayonesa and crema together with a pinch of salt until smooth.
- Coat each hot ear thickly — the heat is what makes the dressing cling — then roll it in the cotija and dust with piquín, guajillo and minced epazote.
- Squeeze lime over generously and eat immediately, while the corn is still too hot to be sensible about.
- Substitutions: use the pulled-back husk as a handle can stand in for the wooden skewers.
Dishes with a similar flavor shape
- Fonio with Vegetables — Senegalese
- Pablito'S Chicken Tacos — Mexican
- Falafel with Roasted Tomato and Yogurt Sauce — Middle Eastern
- Dhokla — Indian
- Tirokafteri (Spicy Feta Dip) — Greek
Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.