Spicy Chili Crisp Elote-Style Grilled Corn

Mexican elote brings together corn, creamy dressing, salty cheese, lime, and chile. This elote-style BLACKLAND variation uses Spicy Chili Crisp for the chile, aromatic flavor, and texture, with a restrained creamy coating that lets the charred kernels show. Add the crisp after grilling so its solids do not burn over the flame.

4 dressed ears of corn; 4 side servings of 1 ear each. Choose similarly sized ears for even cooking.

Allow about 30 minutes on a gas grill, including approximately 10 minutes of grill preheating, 10 to 12 minutes of grilling, and overlapping preparation and finishing. The prep/cook split is an estimate. A charcoal grill generally needs another 20 minutes or its actual additional lighting time; that startup is not included in the gas-grill total.

Ingredients

• 4 medium ears fresh sweet corn, husks and silk removed
• 1 teaspoon neutral oil, for lightly brushing the corn
• 2 tablespoons mayonnaise
• 2 tablespoons Mexican crema
• 1 teaspoon fresh lime juice, plus 1 lime cut into 4 wedges for serving
• 2 tablespoons BLACKLAND Spicy Chili Crisp, divided
• 1/4 cup (30 g) finely crumbled cotija cheese
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems

Instructions

1. Heat a gas grill to medium-high, about 425°F to 450°F (220°C to 230°C), with a cooler area available, and allow about 10 minutes for preheating. Clean the grates. While the grill heats, pat the corn dry and brush all four ears very lightly with the measured teaspoon of oil.
2. Stir the chili crisp in its jar to distribute oil and solids. In a small bowl, combine 1 tablespoon chili crisp with the mayonnaise, crema, and teaspoon of lime juice. Reserve the other tablespoon crisp for the finish. Keep the sauce chilled until the corn is ready; cotija and the crisp supply salt, so no additional salt is included.
3. Place the corn over the hot part of the grill. Cook for about 10 to 12 minutes, turning with tongs every 2 to 3 minutes, until the kernels are tender and charred in scattered spots around each ear. Move an ear to the cooler area if it blackens before becoming tender. Avoid coating the corn with the creamy sauce or chili crisp while it is over the heat.
4. Transfer the hot corn to a serving platter. Brush or spoon one-quarter of the creamy sauce over each ear in a thin coating. Divide the cotija and cilantro evenly over the corn. Spoon 3/4 teaspoon of the reserved crisp onto each ear, using the full remaining tablespoon, and serve promptly with a lime wedge per person.

Serving Suggestions

• Serve one ear per person with separately prepared grilled chicken, steak, or burgers.
• Set out the lime wedges so each person can brighten the corn to taste.
• For easier eating, cut the cooked kernels from the cobs and divide the same coating and toppings among four small bowls. This changes the presentation, not the ingredient quantities.

Optional Variations

• If Mexican crema is unavailable, replace its 2 tablespoons with 2 tablespoons sour cream thinned with 1 teaspoon water.
• For gentler heat, replace all 2 tablespoons Spicy Chili Crisp with the same amount of Original Chili Crisp. The finished heat will be lower, while the corn keeps its savory finish.
• For a grill-pan version, use a ridged cast-iron pan over medium-high heat and cook 2 ears at a time, turning until tender and charred, about 12 to 15 minutes per batch. Allow roughly 15 additional minutes overall and ventilate the kitchen.

Storage & Make-Ahead

For planned leftovers, keep grilled corn separate from the sauce, cotija, cilantro, and the reserved crisp. Refrigerate perishable components in covered containers at 40°F (4°C) or below within 2 hours, or within 1 hour above 90°F (32°C), and use within 3 days.

Reheat leftover corn to 165°F (74°C), then add its saved share of sauce and toppings. Already dressed corn can be reheated to the same temperature, but the coating may separate and the crisp will soften; the texture is best immediately after grilling.

Contains milk from crema and cotija, and egg from standard mayonnaise. Check mayonnaise, cheese, crema, and chili-crisp labels for other allergens and cross-contact advisories. Cheese production methods vary, so no vegetarian claim is made.

The 2 tablespoons of Spicy Chili Crisp are split between the creamy coating and a visible finish. No separate garlic or chile powder is needed. The product is rated 4/5; the finished corn is estimated hot, tempered by sweet kernels and dairy.

More from the BLACKLAND kitchen: Spicy Chili Crisp Corn and Chicken Rice Bowls or Spicy Chili Crisp Chicken Wings.