Trolelotes Mexican Cooked Corn Snack Recipes

MEXICAN CORN ON THE COB

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!

GRILLED MEXICAN STREET CORN (ELOTE)

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.

ELOTES ASADOS

Steps:

• Prepare a grill for medium-high heat.
• Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
• Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
• Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
• Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.

TROLELOTES-- (MEXICAN COOKED CORN SNACK)

Steps:

• Heat corn with its liquid if canned, if frozen, thaw and heat, with a little bit of water.
• Season with salt to taste.
• Drain liquids.
• While hot-- add the butter, mayonnaise, powdered chili, and cheese in this order.
• Taste and rectify salt if needed.
• Add a few drops of lime juice if you like it tart.
• Eat it hot.
• You can use more or less of each ingredient to suit your palate.