Elote Asado al Comal
This is the food of standing up, of market days, of the afternoon when your stomach speaks before you are ready to sit. We have been roasting corn this way in Oaxaca since before anyone wrote it down — just the comal, the fire, and whatever chiles we dried last season. I make it when the corn is young and the sun is still high, and I eat it outside because that is the only correct way. #oaxacan #mexican #corn #street food #vegetarian #snack
13
min total
(Prep:
5
| Cook: 8)
2
servings
Corn, sweet, yellow, raw
2.0 ear, medium (6-3/4" to 7-1/2" long) yields
Salt, table
0.5 tsp
Lime, raw
1.0 1 slice or wedge
Peppers, hot chile, sun-dried
0.5 g
Spices, oregano, dried
0.25 g
Nutrition Facts
Energy
239.0 kilocalorie
Protein
8.7 gram
Mufa 14:1
0.0 gram
Mufa 15:1
0.0 gram
Mufa 16:1
0.0 gram
Mufa 17:1
0.0 gram
Mufa 20:1
0.0 gram
Mufa 22:1 C
0.0 gram
Mufa 24:1 C
0.0 gram
Oleic Acid (Omega-9)
0.9 gram
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 gram
DHA (Docosahexaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
Linoleic Acid (Omega-6)
1.0 gram
Pufa 18:3 N-6 C,c,c
0.0 gram
Pufa 18:4
0.0 gram
Pufa 20:2 N-6 C,c
0.0 gram
Pufa 20:3 N-3
0.0 gram
Pufa 20:3 N-6
0.0 gram
Pufa 20:4
0.0 gram
Pufa 22:4
0.0 gram
Pufa 22:5 N-3 (dpa)
0.0 gram
Palmitic Acid (C16:0)
0.7 gram
Sfa 10:0
0.0 gram
Sfa 12:0
0.0 gram
Sfa 13:0
0.0 gram
Sfa 14:0
0.0 gram
Sfa 15:0
0.0 gram
Sfa 17:0
0.0 gram
Sfa 20:0
0.0 gram
Sfa 22:0
0.0 gram
Sfa 24:0
0.0 gram
Sfa 4:0
0.0 gram
Sfa 6:0
0.0 gram
Sfa 8:0
0.0 gram
Stearic Acid (C18:0)
0.1 gram
Tfa 16:1 T
0.0 gram
Tfa 18:2 T Not Further Defined
0.0 gram
Tfa 22:1 T
0.0 gram
Dietary Fiber
9.8 gram
Starch
11.6 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
1.8 gram
Fructose
4.0 gram
Galactose
0.0 gram
Glucose
7.0 gram
Carotene, Alpha
216.6 microgram
Carotene, Beta
2849.0 microgram
Choline
63.1 milligram
Folate (Vitamin B9)
290.5 microgram
Retinol
0.0 microgram
Vitamin A
5553.3 International Unit
Vitamin B-12
0.0 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.3 milligram
Vitamin B1 (Thiamin)
0.3 milligram
Vitamin B2 (Riboflavin)
0.3 milligram
Vitamin B3 (Niacin)
5.3 milligram
Vitamin B5 (Pantothenic Acid)
1.6 milligram
Vitamin C
22.0 milligram
Vitamin D
0.0 International Unit
Vitamin E
0.8 milligram
Vitamin K
23.5 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
23.0 milligram
Copper, Cu
0.2 milligram
Iron, Fe
2.4 milligram
Magnesium, Mg
93.5 milligram
Manganese, Mn
0.5 milligram
Phosphorus, P
213.1 milligram
Potassium, K
910.8 milligram
Selenium, Se
1.9 microgram
Sodium, Na
1211.7 milligram
Zinc, Zn
1.2 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.1 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
0.4 gram
Ash
5.5 gram
Aspartic Acid
0.8 gram
Betaine
0.0 milligram
Caffeine
0.0 milligram
Cholesterol
0.0 milligram
Cryptoxanthin, Beta
438.7 microgram
Cystine
0.1 gram
Fluoride, F
0.1 microgram
Folic Acid
0.0 microgram
Glutamic Acid
1.6 gram
Glycine
0.3 gram
Histidine
0.2 gram
Hydroxyproline
0.0 gram
Isoleucine
0.3 gram
Leucine
0.8 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
2338.7 microgram
Lycopene
0.0 microgram
Lysine
0.4 gram
Methionine
0.2 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
0.9 milligram
Proline
0.7 gram
Proximates
0.0 gram
Serine
0.4 gram
Theobromine
0.0 milligram
Threonine
0.3 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.4 milligram
Tryptophan
0.1 gram
Tyrosine
0.3 gram
Valine
0.5 gram
Water
163.5 gram
0
Put your comal or heavy iron pan over medium-high heat and let it wake up — two, three minutes, until it is truly hot. Flick a drop of water onto the surface and if it jumps and disappears immediately, you are ready. No oil, no grease. The corn does not need your help yet.
1
Pull every leaf off the corn and take the silk with it — run your fingers along the ear and get all of it, because burnt silk smells of nothing good. Rinse if you like, or just brush clean with your palm. Simple work.
2
Lay the ears directly on the hot comal and leave them alone. You will hear a quiet crackling almost immediately, and then the sweetness will rise up and hit you — that is how you know the comal is doing its job. Three, four minutes without touching them, until the underside shows dark charred patches and a few kernels have puffed and browned at the edges.
3
Turn the ear a quarter turn with your tongs — or your fingers if you have worked at a comal long enough to trust yourself — and chase that char all the way around. A minute on each side, following the color. When every face of the ear has its blackened, caramelized spots and the whole kitchen smells of toasted corn, it is done. Eight minutes, maybe a little more.
4
While the corn rests on a clean cloth, toast your dried chiles in the dry pan for barely twenty seconds — you want them to bloom, not burn, and the line between those two things is very short. Then grind them fine in your molcajete, working in small circles until you have a true powder. No molcajete, use a spice grinder. No grinder, use your fingers and patience. A small pinch per ear is all you need — do not be heavy-handed, the heat of the corn will carry the chile a long way.
5
Dust the hot ears with the ground chile and a whisper of dried oregano — rub the oregano between your palms first to wake it up before it touches the corn. Salt next. Then the lime, squeezed hard over everything while the corn is still steaming, so the juice runs into the warm kernels and the heat pulls out every bit of brightness the lime has. Eat it standing up. Eat it outside if you can.
Nutrition Insights
✓
Fat enhances Vitamin A absorption
This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin A.
Source: NIH ODS – Vitamin A fact sheet
✓
Fat enhances Vitamin E absorption
This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin E.
Source: NIH ODS – Vitamin E fact sheet
✓
Fat enhances Vitamin K absorption
This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin K.
Source: NIH ODS – Vitamin K fact sheet
✓
Protects folate
Vitamin C protects folate from oxidative degradation during digestion, preserving more of it for absorption.
Source: Linus Pauling Institute – Folate
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