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.
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 (MEXICAN STREET CORN)
Steps:
- Gather the ingredients and preheat a grill to medium heat. (For an oven option, see variations below.)
- Grill the corn in its husk until sweet and tender, about 15 minutes, turning once or twice during cooking. Let cool a few minutes then husk the corn.
- Char the corn directly on the hot grill for extra flavor and color, about 3 minutes, rotating a few times.
- In a medium bowl, combine the sour cream, mayonnaise, and lime juice.
- Using a Microplane or a garlic press, grate the garlic into the mixture. Add the salt and whisk to combine.
- Spread the mayo mixture onto a flat plate. Crumble the cotija cheese on a separate flat plate.
- Roll the corn in the mayo mixture to completely coat the ear. You can use corn on the cob holders to help you roll them; tongs will also work.
- Roll the coated ear of corn in the crumbled cheese and set aside on a platter. Repeat with the remaining ears.
- Top the corn with chopped cilantro and a sprinkle of chili powder, or Tajin. Serve immediately.
Nutrition Facts : Calories 261 kcal, Carbohydrate 20 g, Cholesterol 29 mg, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, Sodium 587 mg, Sugar 5 g, Fat 19 g, ServingSize 8 ears of corn (Serves 8), UnsaturatedFat 0 g
MEXICAN STREET CORN RECIPE
This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.
Provided by Aysegul Sanford
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
- Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
- To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
- To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
- Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
- Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.
Nutrition Facts : Calories 172 kcal, Sugar 7 g, Sodium 233 mg, Fat 10 g, SaturatedFat 5 g, Carbohydrate 19 g, Fiber 2 g, Protein 5 g, Cholesterol 18 mg, ServingSize 1 serving
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.
MEXICAN CORN ON THE COB
Mexican Corn is an essential and important ingredient in the Mexican Gastronomy. We use it to make drinks, tortillas, soups, breads, cakes, snacks, and an endless number of main dishes using corn as their main ingredient. But this recipe is a simple way to eat corn.
Provided by Mely Martínez
Categories Basic Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Fill a large saucepan or pot with water and add the 2 teaspoons of salt. Mix and turn heat to medium-high. Just make sure it is big enough for all your corn to fit properly. My pot only fits 3.
- Cut the ends of the corn and remove some of the outer husks, leave the rest of the husk on the corn, the husk gives them some extra flavor, and this is the way they are cooked in Mexico.
- Once the water is boiling, place the corn in the pot to cook.
- Lower the heat to medium and cover the pot with the lid. After 5 minutes (see notes above) check the corn for doneness. If they are tender remove from pot and pull out the husks the hot corn, carefully.
- To serve, spread cream and mayo, or mix them before spreading, add a few drops of lime juice, sprinkle with cheese, chili powder and salt to taste. Enjoy!
Nutrition Facts : Calories 256 kcal, Carbohydrate 20 g, Protein 6 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 1486 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
MEXICAN CORN ON THE COB (ELOTE)
My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores.
Provided by blakleyl
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat.
- Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 28.9 g, Cholesterol 53.1 mg, Fat 29.1 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 368 mg, Sugar 4.8 g
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