Elote Mexican Street Corn Recipe By Tasty
ELOTE (MEXICAN STREET CORN) RECIPE BY TASTY
Here's what you need: corn, canola oil, mayonnaise, sour cream, lime, chipotle powder, cotija cheese, fresh cilantro
Provided by Rie McClenny
Categories Sides
Yield 3 servings
Number Of Ingredients 8
Steps:
- Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
- Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
- In a small bowl, combine the mayonnaise, sour cream, and lime juice. Brush all over the corn.
- Sprinkle the corn with the chipotle powder, cotija cheese, and cilantro.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 34 grams, Fat 33 grams, Fiber 4 grams, Protein 8 grams, Sugar 7 grams
ELOTE- MEXICAN STREET CORN
Grilled Mexican Street Corn, also known as Elote. This char-grilled corn is Mexican Corn on the cob slathered in a delicious sauce made of mayo, chile powder, paprika, and chipotle, and lime! Then sprinkled with cheese--queso fresca or cotija! Then garnished with more lime and cilantro (optional) for a tangy, spiced, delicious street food, that makes the perfect summer side.
Provided by Rachael
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Preheat grill to 400 degrees F
- Remove husks from corn, and place directly on grill grates, grill for 3-4 minutes per side, until slightly browned. Once cooked on all sides, remove from grill.
- Meanwhile, in a medium bowl, combine Mexican Crema, Mayonnaise, Garlic, Lime Juice, and Doterra Lime Oil and stir together well. Set aside.
- In a small bowl combine chili powder, chipotle powder, and paprika, set aside.
- Crumble cotija or queso fresco, and set aside.
- When corn is done being grilled, slather the sauce on all sides of the corn, then liberally sprinkle with spice mix and cheese. Garnish with fresh lime juice and/or cilantro, and enjoy warm.
Nutrition Facts : Calories 198 kcal, Carbohydrate 3 g, Protein 3 g, Fat 20 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 29 mg, Sodium 342 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
ELOTE (MEXICAN STREET CORN)
Learn how to make elote with this simple recipe! We'll top grilled corn on the cob with a tangy blend of mayonnaise, lime, chili powder, and finish it with a heavy sprinkle of Cotjia cheese and cilantro. Serve elote as a snack or appetizer, or as a side dish to any Mexican meal. Recipe yields 4 elotes; multiply as needed.
Provided by Cookie and Kate
Categories Side dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- While you're grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
- When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it's going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
- Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.
Nutrition Facts : ServingSize 1 ear of corn, Calories 241 calories, Sugar 6.5 g, Sodium 386.2 mg, Fat 16.7 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 20 g, Fiber 2.2 g, Protein 6.2 g, Cholesterol 29.2 mg
EASY DELICIOUS MEXICAN STREET CORN (ELOTE)
Delicious Mexican Street Corn (Elote) with all the toppings. Made with sweet corn, mayonnaise, cotija cheese, ancho chili powder, lime and cilantro. Excellent appetizer or side dish!
Provided by Mexican Appetizers and More
Categories Appetizer Mexican Side
Time 20m
Number Of Ingredients 8
Steps:
- Remove husks and hairs off of corn ears.
- Cut each ear of corn into 3 pieces to make 6 pieces.
- Over medium heat, in a large pot, bring enough water to a boil and cook corn over medium high heat for 15 to 20 minutes or until corn is tender. Cover pot with a lid for quicker cooking.Remove corn from water and let cool on a platter.
- Once corn is cool enough to touch, stick a skewer through the bottom of each cob.
- With a cooking brush or a spoon, spread mexican crema or mayonnaise all over mini cobs. (I did 3 mini cobs with mexican crema and the other 3 with mayonnaise)
- Sprinkle cheese, chili powder, lime juice and salt and pepper all over and around cobs.
- Sprinkle cilantro all over mini cobs. Ready to eat! Enjoy!
Nutrition Facts : ServingSize 3 g, Calories 84 kcal, Carbohydrate 19 g, Protein 3 g, Fat 1 g, Sodium 13 mg, Fiber 2 g, Sugar 6 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
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