Skip to main content

Elotes

Welcome back, Chefpo Jr. here! 

Today, we have my favorite Mexican street food, elotes! Ever since I saw one of these on the internet, I've been dying to give it a try. I had the chance to try it at two different restaurants, but it always came "off the cob". So, I figured that there was no choice but to make it myself. This is a fun, family friendly recipe that is super easy to make. The creamy sauce, spicy chili, smooth cheese, and hearty grilled corn is perfect to eat with tacos, burritos, or just on it's own.

Elotes


Makes 4 servings

Ingredients:

  • 4 ears of corn on the cob
  • 1/4 cup crema or sour cream
  • 1/4 cup mayo
  • 1/2 teaspoon ancho chile powder
  • 2 clove garlic, minced
  • 1/2 lime juice
  • 1/2 cup cotija cheese, finely shredded
  • 2 tablespoons chopped cilantro

Directions:

  1. Mix the sauce by combining the crema/sour cream, mayo, ancho chile powder, garlic, and lime juice together.
  2. Prepare the corn. You can do this one of two ways:
    • Grill the corn on a grill or in the oven.
    • Or, steam the corn. Then, put it on a hot, oiled stove-top pan to char it, just a few minutes on each side.
  3. Assemble:
    1. Brush the sauce on the corn. Make sure it is even, as this is what allows the other stuff to stick on to the corn.
    2. Sprinkle the cheese and cilantro on top.
    3. If you want, you can add some more ancho chile powder and lime juice on top.
You can also make this style of corn with corn off the cob. Take the corn off of the cobs, which should give you about 3 cups of corn. Then, steam this corn and then saute it in a pan. Another option is to just cut the corn off of cobs that have already been grilled; then, you're ready to go. At this point, just mix in the sauce, cheese, and other ingredients. It's just as delicious, and with less of the hassle of having to eat off of the cob!
Featuring the Chili Dog

-Chefpo Jr.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Banana Chiffon Cake

Welcome back!  Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below.  Banana Chiffon Cake Makes one 9-10" pan Ingredients: For the egg yolk mixture: 7 egg yolks 2 tablespoons sugar 2 medium bananas 80 grams oil 90 grams orange juice 110 grams cake flour 10 grams corn starch 1 teaspoon baking powder 1/4 teaspoon baking soda For the egg white mixture: 7 egg whites 110 more grams of sugar 1 teaspoon lime/lemon juice Directions: Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold ...
Post a Comment
Read more

Tiramisu

Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...
Post a Comment
Read more

Tuscan Soup

Welcome back!  Today, we have a delicious soup originating from Tuscany, Italy (this is the region where Florence is in). Traditionally, this dish is a combination of various vegetables with some Italian bacon and Tuscan bread. The one we made is more Americanized, featuring Italian sausage, and it's a little heartier. However, they are still pretty similar in the vegetables used: kale, potatoes, carrots, etc.  Tuscan Soup Makes 4 servings Ingredients: 1/2 tablespoon olive oil 8 to 10 ounces Italian sausage 1 medium onion, chopped 3 cloves garlic, minced 2 tablespoons flour 3 cups chicken broth 1 to 2 cups half & half 1 large potato, diced 1 medium carrot, diced 1/2 bunch kale, chopped Salt and pepper to taste Directions: Steam the potato and carrot and save it for later. With the olive oil in a pot, cook the Italian sausage until browned.  Remove the sausage from the pot. Saute the onion and garlic in the pot. Add the flour into the pot and mix. Add in the chicken br...
Post a Comment
Read more