Gochujang Elotes Recipes

ESQUITES

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Similar to elote, but the corn kernels are removed from the cob. Sweet, smoky, salty, spicy--basically all the flavors-- corn.

Provided by Brian Genest

Time 2h10m

Yield 6

Number Of Ingredients 10

Ingredients

2 gallons water
1 cup white sugar
4 ears yellow corn
mesquite wood chips
3 tablespoons chili powder
5 tablespoons crumbled cotija cheese
3 tablespoons Mexican crema
⅓ bunch chopped fresh cilantro
1 teaspoon salt
2 tablespoons lime juice

Steps:

Combine water and sugar in a large bowl and stir well. Leaving corn in husks, soak for at least 1 hour.
Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.
Grill corn, still in husks, for 45 minutes. Remove from grill and let cool before shucking.
Cut corn from the cobs and combine with chili powder. Saute corn kernels in a skillet over medium heat, tossing frequently, until you see come charring, about 5 minutes.
Add cotija cheese, crema, cilantro, and salt and cook until warmed through, about 4 more minutes. Spritz with lime juice and serve immediately.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 48.3 g, Cholesterol 22.6 mg, Fat 7.7 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 4.3 g, Sodium 612.2 mg, Sugar 35.9 g

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