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Elotes Mexicanos Recipe – What to Grill This Weekend

July 11, 2014 by Renee

Elotes

Whatever you are grilling this weekend, add this Elotes Mexicanos recipe. It takes that sweet, summer corn to a whole new level.

I just love corn-it’s my ultimate BBQ food. (Right up there with homemade ice cream!) and I just can’t seem to get enough. Whether it’s just boiled and lathered in butter and salt or grilled, I could eat several ears and call it a meal.

I’ve always loved getting Elotes at street fairs and festivals but now I make it at home and it’s super easy and just as delicious!

It’s up to you if you want to grill the corn in the husks or not, but if you do, be sure to soak them in water before – dry husks can go up in smoke quickly! I usually just go ahead and shuck the corn, and clean it well, getting rid of those little hairs (so the guests don’t have to) and giving the cobs a quick rinse before putting them directly onto to the grill.

The tender, summer corn is loaded with sugars that are going to caramelize on the grill giving your corn an extra sweet flavor. It only takes 10 to 15 minutes over medium-high heat for the corn to be perfectly cooked during which you can whip up this amazingly delicious toppping.

So spice up your weekend BBQ with this tasty recipe for Elotes Mexicanos.

 

Elotes Mexicanos Recipe - What's on the Grill?
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: Renee
Serves: 4
Ingredients
  • 4 ears corn
  • ½ cup mayonnaise
  • ¼ cup Mexican Crema (or sour cream if you can't find Crema)
  • ½ cup Cotija cheese (or Feta cheese), crumbled, plus more for sprinkling over the ears.
  • 1 small bunch of Cilantro, chopped, reserving some to sprinkle on top of the ears
  • 2 cloves of garlic, diced fine
  • 1 tablespoon ancho chili powder
  • 4 tbs. butter, divided
  • 1 lime, juiced
  • Salt
Method
  1. Prepare a grill or grill pan with medium high heat. Shuck the corn, cleaning the ears of all the fibers and place directly on grill. Cook for 10-15 minutes, turning occasionally, until the cobs are starting to become a bit blackened but with the majority of the kernels bright yellow.
  2. While the corn is on the grill, in a medium bowl mix together the mayonnaise, Mexican Crema, Cotija cheese, cilantro, garlic and the ancho chili powder.
  3. Slather each ear of grilled corn with a generous tablespoon of butter and several spoonfuls of the sauce. Drizzle a bit of the lime juice over the ears, followed by a pinch of salt and a healthy sprinkle of cheese and the remaining cilanto.
3.2.1311

Kitchen Conundrum-7

Enjoy! Es Delicioso!

Filed Under: Eat, Vegetables Tagged With: Corn, Elotes, Mexican, Recipe

Cornbread Recipe

January 27, 2011 by Renee

Cornbread means a lot of different things to different people, depending on where you are from. Say cornbread to my in-laws and they’ll  think of a rye bread that is crusted in corn meal.  But that is an Eastern European cornbread, and nothing at all like the cornbread we make here in the states. Typically, from the South and the Southwest,  cornbread varieties include skillet or molded corn pone cakes, Jonnycakes, hushpuppies, hot water cornbread and baked cornbread. Each is similar in ingredients but vastly different in texture and form.

I grew up eating cornbread made in a cast iron skillet or if my mother was being “fancy” she would bake them in the cast iron molds shaped like little ears of corn.  They were thin and crispy on the outside and dense and firm on the inside. I used to eat them coated in butter, or my favorite was to crumble and mix the pieces into a glass of milk and eat it with a spoon.

Nowadays, I prefer to eat cornbread that’s fluffier and moister but still with a rich butter flavor and crispy on the outside. You could almost call it a corn cake.

And it goes so well with hearty stews and chilis!

 

Ingredients

½  cup butter or margarine, softened

½  cup sugar

3 eggs

1 2/3 cups milk

1 tsp. vanilla extract

2 ½ cups all-purpose flour

1 cup cornmeal

4 tsp baking powder

1 tsp salt

½ cup frozen corn kernels

Method

Preheat Oven to 400 degrees.

In a large mixing bowl, cream together the butter and sugar.

Add the eggs and milk, mixing well.

Add the flour, cornmeal, baking powder and salt. Blending together until just mixed.

Fold in the frozen corn kernels.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan.

Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cut into squares; serve warm.

Cover any uneaten portions with plastic wrap.

 

Its really good for breakfast with a glass of milk or as a late night treat with a cup of tea.

Filed Under: Eat, Featured Posts, Bread Tagged With: Bread, Corn, Cornbread, Kosher, Recipe

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