ELOTE (MEXICAN STREET CORN)
Elote is classic Mexican street corn, grilled and slathered in an irresistible sauce. This recipe has an added bonus: built-in handles for easy eating!
Provided by Sonja Overhiser
Categories Side
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a grill to medium high.
- Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you've finished, use kitchen twine or string to tie the leaves together (see the photos).
- Use your hands to rub oil on each corn cob evenly, then place them on a baking sheet.
- In a small bowl, mix the sour cream, mayonnaise, feta or queso fresco (crumbling any large chunks into smaller chunks with your fingers), chili powder, garlic powder, cumin, and kosher salt in small bowl.
- Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.
- Place the corn back on the baking sheet and use a spoon to coat it with cheese mixture. Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately, using the tied husks as a handle for easy eating.
Nutrition Facts : Calories 153 calories, Sugar 5 g, Sodium 133.9 mg, Fat 9.3 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 15.2 g, Fiber 1.5 g, Protein 4.8 g, Cholesterol 14.8 mg
MEXICAN STREET CORN
Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.
Nutrition Facts :
GRILLED CORN, MEXICAN STYLE
Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though, that crunchiness is highlighted with a creamy chile-lime sauce. This is more unusual than the tried, true and unbeatable butter-salt-and-pepper combination, and only slightly more complicated. Just mix together mayonnaise, freshly squeezed lime juice, chile powder, salt and pepper. It's pretty authentic, and a combination that brings out the grilled flavor, and balances the sweetness of fresh corn perfectly.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
- Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 322 milligrams, Sugar 5 grams
GRILLED MEXICAN STREET CORN (ELOTE)
Slathered with a creamy, tangy sauce and dusted with chili powder and cotija cheese, this Mexican street corn takes your corn on the cob up a notch.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, salt, and sugar. Set aside.
- Heat the grill to medium-high (about 400°F). Place the ears of corn directly on the grill (no need to oil the corn or the grill first). Grill the corn, covered, turning occasionally, until the corn is cooked through and lightly charred, about 10 minutes.
- Let the corn sit for a few minutes until cool enough to handle. Combine the cotija cheese and cilantro on a large, flat plate. Using a pastry brush, coat each ear of corn with the mayonnaise/sour cream mixture and then lightly roll each ear in the cotija/cilantro mixture. Sprinkle each ear all over with a pinch of chipotle chili powder. Serve warm with lime wedges.
- Note: Most large supermarkets carry cotija cheese (look for it near the Mexican cheeses or the feta cheese), but if you're unable to find it, feta cheese makes a good substitute.
Nutrition Facts :
GRILLED MEXICAN STREET CORN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
- For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
- For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
- Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
SKILLET MEXICAN STREET CORN
This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!
Provided by thedailygourmet
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
- Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
- Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
- Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g
GRILLED STREET CORN
Mexican food is my grandmother's favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. -Ashley Crainshaw, Shawnee, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.
Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 180mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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