Elote Asado

Ingredients

• 5 fresh ears of corn with the husk on
• strips of soaked husk for tying the bulk of the husk
• 1 Tbsp butter (at room temperature)
• ¼ cup reduced fat mayonnaise
• ¼ cup non fat plain greek yogurt (or sour cream)
• ¼ cup almond milk (or regular milk)
• 1 Tbsp buttermilk ranch seasoning mix
• ¼ cup cilantro (about a small handful)
• ¼ tsp garlic powder
• ½ tsp kosher salt
• Juice of 1/2 lime
• Chili lime seasoning (Or something like Tajin)

Steps

1. 1

   In a large pot or tub, soak the ears of corn in water at least 30 minutes. Place something heavy on top of them so that they don't float.

2. 2

   Pull the husks back from the corn, remove the corn silk and pull the husks back in place. See notes.

3. 3

   Place the corn directly on a heated grill rack and close the lid.

4. 4

   Turn the corn every 3 minutes and cook about 30 minutes total.

5. 5

   Transfer corn to a platter and without detaching the husks, peel them back completely, turning them inside out so they form a handle.

6. 6

   Brush the corn with some butter and return the corn to the grill for about 5 minutes, turning it frequently.

7. 7

   Return to the platter and brush with the Cilantro Lime Ranch & sprinkle with Tajin or Chili Powder.

8. 8

   Combine all ingredients in a bowl and mix well. Store in refrigerator until ready to use.