Posted by: Melanie Mathos | August 18, 2010

Elotes! (Roasted Corn)

So, back when my friend Jamie was working with Teach for America, Lisa and I visited her at her gangster house on the border of Texas and Mexico in a little town called Roma. (Apparently there was a drug raid/shootout there before she moved in, so she rented the house super cheap.) They stuck out like a sore thumb with their blond locks and Cosmo style. I wore a lot of red at the time, so could have passed for a senorita. One night we went for a walk and decided to perch on this giant rock overlooking the Rio Grande. Ah, it was beautiful (well, not really, it looked more like a mudslide), but, we still enjoyed catching up by the side of the river. All of a sudden, the border patrol screeched up beside us in their SUV, kicking up dust. They were serious. “What are you girls doing here?” Us: “We’re looking at the pretty river.” Them: “Get lost.” Apparently, they thought we were smuggling something or someone. The only thing I wanted to smuggle out of Mexico on that trip, (aside from myself, because I left my drivers license at home) were the elotes that Jamie introduced us to. Mmmmm…. The roadside treats of roasted corn with chile and lime were so delicious. Here’s a do-it-in-your kitchen recipe.

Source: Tyler Florence, The Food Network


  • 6 ears fresh corn, unhusked
  • 1/4 pound butter (1 stick), room temperature
  • 2 teaspoons chili powder
  • 1 lime, zested
  • 1 lime, cut into wedges


  • Preheat oven to 350 degrees F.
  • Place the corn in its husks directly on the oven rack and roast 30 to 40 minutes. (I promise, they don’t catch on fire.)
  • Combine the butter with the chili powder and lime zest.
  • When corn is soft to the touch, peel down the husks and tie in a knot to use as a handle while eating.
  • Rub the corn with soft butter mixture, and garnish with a lime wedge.

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