Mexican Elote Authentic Recipe

Elote (Mexican Street Corn) Isabel Eats

WebMay 1, 2023 · Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes, or until tender and bright yellow. Transfer to …

Rating: 4.8/5(31)
1. Preheat a grill to medium-high heat (about 375°F-400°F). Using a brush, coat each ear of corn with oil to make sure it doesn't stick to the grill during cooking.
2. Place the corn onto the grill grates, cover and let cook for about 2-3 minutes, until the corn is cooked through and charred in some spots. Turn the cobs and repeat the grilling process until all the sides are cooked and browned. Remove the corn from the grill and transfer to a large plate or baking sheet. (You can also steam or boil the corn if you don't have a grill. See instructions below in the Notes section.)
3. In a small bowl, add mayonnaise and lime juice. Mix together with a spoon.
4. Using a brush or a butter knife, spread the mayonnaise mixture onto each ear of grilled corn.

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Elotes: An Easy and Authentic Recipe for Mexican …

WebNov 8, 2020 · Elotes aka Mexican Street Corn. Heat a large heavy pan. Once it is hot, add the oil (this helps to create a nonstick surface in a …

Rating: 4.7/5(28)
1. Heat a large heavy pan. Once it is hot, add the oil (this helps to create a nonstick surface in a regular pan). Add the corn, and cook for 10-15 minutes, stirring periodically.
2. When the corn has started to pick up a beautiful roasted color, turn off the heat. Add the mayonnaise, 3 tablespoons of the cojita cheese, lime juice, and the chili powder and/or hot sauce. Stir until mixed.
3. Chop your cilantro, and add that once the corn has cooled for a few minutes (usually about as long as it takes to chop the cilantro fortunately). Stir to distribute it.Serve immediately in cups or bowls, topping with the remaining cojita cheese.

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Street Corn Recipe (Authentic Elote) Kevin is Cooking

WebMay 18, 2021 · Grill for 3 minutes per side, or until slightly charred and cooked through. Allow grilled corn to cool slightly. Pull back husks if still …

Rating: 5/5(2)
1. In a small bowl mix together the salt, pepper, cumin and chili powder. Set aside.
2. Mix together the Crema with the mayonnaise and cumin. Set aside. If using any of my flavored crema recipes, use 1/2 cup. If using the Habanero Crema, use 1/4 cup and add 1/4 cup of mayonnaise to thicken.
3. Preheat grill to 450°F. Peel back husks from corn and remove corn silk threads. Using a strip of corn husk, tie the folded back husks together. Wrap them with foil to not burn.
4. Squeeze lime juice on ears of corn and season with spice mixture. Either grill as is or wrap husks back up and around corn and tie off (See Note 3).

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