ESQUITES (MEXICAN ELOTES SALAD)
Elote, made from grilled corn on the cob and slathered in deliciousness, is a popular street food that shows up at the local fair every year. Esquites are an off-the-cob version that makes a refreshing salad on a hot summer day. Top with more Cotija cheese and a dusting of Tajin®.
Provided by CJ
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
- Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 20.9 g, Cholesterol 16.2 mg, Fat 11.5 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 3.7 g, Sodium 335.6 mg, Sugar 3.5 g
RANCH-STYLE ELOTE / ESQUITES (MEXICAN CORN) 3 WAYS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is a wonderful Mexican street cart food, that is either served on the cob (Elote), or off the cob in cups (Esquites), by vendors. This is an American twist on a Mexican favorite. I would suggest trying all 3 preparation methods to see which one appeals to you. Enjoy! *Note: Prep and cook time does not include the dressing prep. Also, being that it's the dead of winter in Midwest USA when I created this, I used frozen corn on the cob, but I would suggest using fresh.I highly recommend making the dressing at least 2 hours (or more), before serving, so that the flavors have time to blend. *** At the end of the directions (Steps #12-#15), you will find the traditional ingredients for this recipe.
Provided by rosie316
Categories Corn
Time 40m
Yield 4 ears of corn, 4 serving(s)
Number Of Ingredients 10
Steps:
- Start by making the dressing. In a small glass bowl, mix the Greek yogurt with milk and the "Hidden Valley Ranch" seasoning mix, cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours) -- and away we go! --.
- "Stove-top / Broiling method for Elote": On the stove-top, boil frozen corn on the cob according to package instructions, (or micro-wave, per instructions). If using fresh, remove husks and boil corn in large sauce pan until tender. IMPORTANT: Save about 1/2 c of the water from the boiling process (it contains the starch) for the "Esquites" preparation method.
- While corn is boiling, preheat oven to 500* F with a rack set in middle of oven.
- When the corn is cooked thru, remove the ears of corn to a platter.
- Okay, here is where we can 'part ways' on cooking methods -- but for now, I'm sticking with the stove-top / broiler method for "Elote".
- Now that the corn is cooked, line a baking tray with aluminum foil. Brush each ear of corn with the melted butter, salt and pepper lightly and place on tray (NO chili powder yet).
- Place tray in oven and bake for approx 15 minutes +/-, rotating (rolling) corn often, until all sides are lightly browned. Once you've reached your desired browning, remove the corn to that same platter that we dirtied earlier.
- "Grilled Elote" (the true way): The other alternative is using your grill to brown. If you are starting your corn on the grill, (while skipping the boiling method), be sure to remove silk only, and soak corn in water before grilling. Leave husks on while grilling, until your ready to brown them. when cooked thru, remove husks, brush with melted butter and grill ears, while turning, to desired browning has been achieved.
- (There you have the basics done. Now, were 'parting ways' again -- You can have one cob each that serves 4, or you can cut each cob in half to make 8 small servings. Now, at this point, you can shave the kernels off of the cob using a serrated knife, into a bowl, and "voila", we are now morphing into "Esquites" -- but please wait patiently for that).
- If you want "Elote", leave the cob in tact, slather it with the dressing we made earlier, heavily sprinkle on the grated Parm and add a little minced chives. (Heck, roll it thru them)! Squeeze a wedge of lemon over the whole thing, and add the touch of chili powder (if you so desire). Now your Americanized Ranch version of "Elote" is done.
- "Esquites": You've shaved the kernels off the cob after boiling and browning. Now put the kernels in a bowl, add the desired amount of water that the corn was boiled in (1/4-1/2 c), then throw in a heap of the dressing, cheese and chives and mix well. Squeeze a couple of lemon wedges 'over the top' (only after mixing). Enjoy!
- *** I used the following substitutions to make my "Ranched-up" version vs the traditional:.
- Greek Yogurt, milk & Ranch seasoning = mayo.
- Parmesan cheese = Cotija cheese.
- lemon = lime.
Nutrition Facts : Calories 224, Fat 15.2, SaturatedFat 9, Cholesterol 38.6, Sodium 245.6, Carbohydrate 19.2, Fiber 2.9, Sugar 3.7, Protein 6.6
COOL RANCH ELOTE
Make and share this Cool Ranch Elote recipe from Food.com.
Provided by Food.com
Categories Corn
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat stovetop or outdoor grill to medium high heat. In a medium bowl, whisk to combine yogurt, milk and ranch seasoning mix; set aside. In a medium bowl, stir to combine parmesan cheese, crushed doritos and chili powder; set aside.
- Brush corn with melted butter, then grill until lightly charred, about 2-3 minutes per side. Remove corn from grill and brush kernels on all sides with the yogurt. Sprinkle over cheese and dorito mixture to coat and then drizzle over more yogurt sauce. Top corn with chives, a pinch of cayenne pepper and squeeze over lime.
Nutrition Facts : Calories 368.9, Fat 21.8, SaturatedFat 11, Cholesterol 45.8, Sodium 307.6, Carbohydrate 37.6, Fiber 4.2, Sugar 6.4, Protein 11.4
More about "ensalada ranchera de elote dulce recipes"
MEXICAN STREET CORN SALAD (ENSALADA DE ELOTES) - DELISH D'LITES
CóMO HACER ENSALADA RANCHERA - COMEDERA
From comedera.com
5/5 (2)Total Time 15 minsCategory EnsaladasCalories 85 per serving
29 RECETAS MUY RICAS DE ENSALADA RANCHERA COMPARTIDAS POR …
From cookpad.com
ELOTE CORN SALAD - JUST A TASTE
From justataste.com
14 ELOTE RECIPES - WENDY WEEKEND GOURMET
From wendyweekendgourmet.com
MEXICAN STREET CORN SALAD (ESQUITES) RECIPE - SERIOUS EATS
From seriouseats.com
EASY TAMALES DE ELOTE (SWEET CORN TAMALES)
From inmamamaggieskitchen.com
12 ELOTE RECIPES THAT ARE FULL OF COLOR AND FLAVOR
From allrecipes.com
ELOTE SALAD (EASY CORN SALAD RECIPE!) – A COUPLE COOKS
From acouplecooks.com
ENSALADA RANCHERA - ARECETAS
From arecetas.com
ENSALADA DE ELOTE- RECETA TRADICIONAL MEXICANA
From guiadetacos.com
MEXICAN-STYLE ELOTE (CORN) SALAD RECIPE | A LATIN FLAIR
From alatinflair.com
ESQUITES RECIPE | VALERIE BERTINELLI - FOOD NETWORK
From foodnetwork.com
ESQUITES RECIPE (ELOTE SALAD) - ABOUT A MOM
From aboutamom.com
47 RECETAS MUY RICAS DE ENSALADA RANCH COMPARTIDAS POR COCINEROS ...
From cookpad.com
AUTHENTIC MEXICAN ESQUITES (MEXICAN CORN SALAD) - MY …
From mylatinatable.com
ENSALADA DE ESQUITES (MEXICAN STREET CORN SALAD) …
From lacocinadeleslie.com
ENSALADA RANCHERA DE ELOTE DULCE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love