Elotes asados with roasted garlic butter from Asada: The Art of Mexican-Style Grilling (page 146) by Bricia Lopez and Javier Cabral

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ancho chile powder for piquin chile powder.

  • bernalgirl on July 19, 2024

    I did not love this sauce as much as the one from Kenji Lopez-Alt, which is my standard and combines mayo with crema for a less salty and more complex result. I would not make this again.

  • pattyatbryce on July 15, 2024

    Very good dish. I liked the esquites from this book more, but a definite keeper. We roasted the garlic a bit longer to match the time on the corn.

  • shylastrath on July 24, 2023

    Used half mayo/half sour cream. Grilled corn without husks.

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