ELOTES (MEXICAN CORN IN A CUP)
I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.
Provided by Kelsie
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
- Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.
Nutrition Facts : Calories 294.1 calories, Carbohydrate 41 g, Cholesterol 9.6 mg, Fat 14.4 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 1188.6 mg, Sugar 6.7 g
ELOTE CORN CHOWDER
This Elote Corn Chowder has all the spicy, tangy, crisp flavor we love in elote (Mexican Street Corn) wrapped up in a comforting bowl of deliciousness.
Provided by Meiko Temple
Categories Main Course Soup
Time 50m
Number Of Ingredients 18
Steps:
- On a hot grill or hot grill pan, char the corn all over, 10-12 minutes. Set aside until cool enough to handle.
- On a sheet pan, cut the corn kernels off each cob. Use the back of your knife to scrape each bald cob to extract the corn milk. Reserve 1 cup of just the corn kernels and set aside for topping. Take 4 of the cobs, cub them in half, and set them aside.
- Begin by heating the oil in a large, heavy-bottom pot over medium heat. Add the onions, green chilies, garlic, and cook on low heat for 3-4 minutes or until the onions become tender.
- Add butter to the pot and increase heat to medium. Once melted, whisk in flour until well combined.
- Stirring constantly, gradually whisk in the half and half, crema, and seasonings (salt, pepper, bay leaf, chili powder, and oregano). Add the reserved corn cobs and increase heat to high to bring everything to a boil for 1 minute. Reduce heat to medium and cook for 25 minutes. Remove and discard the cobs and bay leaf.
- Transfer 1½ cups of the soup to a separate container and reserve to the side. Use an immersion blender* to puree the soup in the pot to desired consistency. Stir back in the reserved soup.
- Ladle soup into bowls and garnish with reserved corn, cilantro, crema, cotija cheese, and chile powder, and hot sauce. Serve with lime wedges.
Nutrition Facts : Calories 543 kcal, Carbohydrate 38 g, Protein 12 g, Fat 41 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 122 mg, Sodium 1072 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 13 g, ServingSize 1 serving
ELOTE
The experts at Food Network Kitchen share their easy recipe for grilled Mexican street corn, also known as elote. All you'll need is corn, vegetable oil, mayonnaise, Cotija cheese, Ancho chile powder and lime wedges.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high.
- Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes.
- Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with chile powder and serve with lime wedges.
ELOTE (MEXICAN CORN ON THE COB)
Where I live you always see Elote sold from little carts. Deliciously different! From Cooking Light magazine. I prefer mine without the lime juice.
Provided by Charmie777
Categories Corn
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill.
- Combine mayo and juice (if using) in a small bowl.
- Combine cheese and seasonings in another small bowl.
- Place corn on grill rack that has been sprayed with cooking spray.
- Grill corn 12 minutes or until tender, turning frequently.
- Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture.
- Serve immediately.
CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer, main course
Time 50m
Yield Four servings
Number Of Ingredients 11
Steps:
- If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
- Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
- Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
- To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 835 milligrams, Sugar 17 grams, TransFat 0 grams
ELOTE CORN CHOWDER
Steps:
- Heat butter and oil olive in a 5 to 6 quart dutch oven over medium heat. Add onion, poblano pepper and garlic. Sauté for 4 to 5 minutes, until soft and fragrant.
- Add corn and all the spices. Give everything a good toss and cook for an additional 1 to 2 minutes. Add stock, bring to a soup to a simmer, cover dutch oven with lid and simmer soup for 30 minutes.
- Ladle 3/4 of the soup into a large blender. Blend soup until smooth. Pour soup back into dutch oven with remaining soup. Add sour cream or Mexican crema, half and half and lime juice. Stir soup to mix.
- Ladle soup into bowls. Garnish with cotija cheese, fresh cilantro and other optional garnishes, as desired.
ELOTE (MEXICAN CORN-ON-THE-COB)
Grilled corn on the cob is a popular street food throughout Mexico. Special carts equipped with charcoal burners, a small wash tub, and condiment jars are peddled (literally) throughout the neighborhoods with the vendors shouting "Elotes" Some of the best corn-on-the-cob I have eaten!
Provided by Witch Doctor
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl.
- Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.
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