Ingredients
Corn on the Cob
The classic Mexican street food Elote, also known as Grilled Corn on the Cob, is a staple at any summer gathering in Mexico.
When it comes to ingredients for this mouth-watering dish, you’ll need the following:
- 4-6 ears of corn
- 1/4 cup of mayonnaise or Mexican crema (optional)
- 2 tablespoons of lime juice
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika (optional)
- 1/4 cup of crumbled cotija cheese (Mexican parmesan)
- Chopped cilantro for garnish
- Salt and pepper to taste
- Cayenne pepper or red pepper flakes for added heat (optional)
- Lime wedges for serving
For the grilled corn, you can use a gas grill, charcoal grill, or even an indoor electric grill. If using a grill with high heat, be sure to rotate the ears every 5-7 minutes to achieve an evenly charred exterior.
To prepare the Elote, start by grilling the corn until it’s lightly charred and tender. You can also cook the corn in a skillet on the stovetop if you prefer not to grill it.
Once the corn is cooked, slather it with mayonnaise or Mexican crema (if using), sprinkle with cotija cheese, cumin, smoked paprika (if using), and chili powder. Squeeze lime juice over the corn and sprinkle with cilantro for garnish. Serve immediately with additional lime wedges on the side.
Elote is best enjoyed fresh, but you can also refrigerate it for up to a day or freeze it for later use in soups or stews. Simply reheat the Elote by grilling or sautéing until warmed through before serving.
46 ears of corn
In this recipe for traditional Mexican street food, Elote or Grilled Corn on the Cob, a large quantity of ingredients, specifically ears of corn, play a crucial role in bringing out the authentic flavors and textures characteristic to this dish.
The precise number of ears of corn required is 46, which may seem like an excessive amount but is actually necessary for achieving that perfect balance between individual serving sizes and the collective flavor enhancement provided by the various seasonings and toppings used throughout the recipe.
Each ear of corn should ideally be plump, juicy, and sweet to ensure that it remains tender even after being grilled over direct heat or cooked on a comal as per the traditional Mexican method.
The ears of corn will form the base upon which various seasonings and toppings are applied, adding their unique flavors and aromas to create an explosion of taste with each bite.
From classic combinations like mayonnaise, lime juice, cotija cheese, chili powder, cumin, garlic, cilantro, and butter to more adventurous pairings, the choice of seasonings and toppings is up to individual preference but must complement the natural sweetness of the corn.
To bring out the full flavor potential in these 46 ears of corn, it’s recommended that they are grilled over direct heat for about 10-15 minutes on each side or cooked on a comal as per traditional methods before being slathered with your choice of seasonings and toppings.
Sauce
- The star of the show for Elote is undoubtedly the corn itself.
- Corn that’s specifically labeled as “Mexican” or “street corn” is often a key indicator of its suitability for Elote.
- This variety of corn has a higher moisture content and a sweeter, more robust flavor than other types of corn.
- When selecting ears of corn for your recipe, choose those that are plump and have tightly closed husks.
- Avoid any ears with signs of mold or dryness, as these can affect the overall taste and texture of your finished Elote.
- In addition to the corn itself, a variety of ingredients will enhance the flavor and appearance of your Mexican Corn on the Cob.
- Mayonnaise is not typically used in traditional Elote recipes, so you may want to omit this ingredient or replace it with sour cream instead.
- Cotija cheese is another essential component, providing a salty, crumbly texture that complements the sweetness of the corn.
- You can find Cotija cheese in most well-stocked supermarkets or online.
- Some recipes also call for other cheeses like Oaxaca or Chihuahua, but these are more regional and harder to find outside of Mexico.
- Sour cream is another popular addition to Elote, adding a tangy, creamy element that balances out the sweetness of the corn.
- You can also sprinkle some diced onions, cilantro, or chili powder on top for added flavor and texture.
1/2 cup mayonnaise (see USDA for nutritional info)
The recipe for Mexican Corn on the Cob, also known as Elote, requires a variety of ingredients to bring out the authentic flavors of Mexico.
Here are the essential ingredients needed:
- 6 ears of corn, husked and silked
- 1/4 cup mayonnaise (see USDA for nutritional info)
- 1/2 cup freshly squeezed lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Kosher salt, to taste
- Grated cotija cheese, for serving
- Chopped cilantro, for garnish
- Lime wedges, for serving
The mayonnaise used in this recipe is a crucial component as it helps to bring the flavors together. Mayonnaise is a condiment made from egg yolks, oil, and vinegar or lemon juice.
When choosing a mayonnaise for this recipe, consider using a brand that is free from artificial preservatives and flavorings. The USDA website provides detailed information on the nutritional content of various mayonnaise brands, which can be helpful in making an informed decision.
In terms of nutritional value, mayonnaise is high in calories and fat due to its composition of egg yolks and oil. However, it also contains some essential nutrients like vitamin D and omega-3 fatty acids.
For a healthier alternative, consider using a low-fat or non-dairy mayonnaise option.
In summary, the ingredients required for Mexican Corn on the Cob (Elote) recipe include corn, mayonnaise, lime juice, cumin, smoked paprika, cayenne pepper, kosher salt, grated cotija cheese, chopped cilantro, and lime wedges. The mayonnaise used in this recipe is a crucial component that brings the flavors together, but it also has some nutritional value.
1/4 cup Mexican crema (or substitute with sour cream)
Mexican crema, also known as crema Mexicana or Mexican sour cream, is a key ingredient in traditional Mexican cuisine and plays a crucial role in the authentic flavor of Elote.
Here are some essential details about Mexican crema:
- Main Ingredient: Milkfat
- Mexican crema is made from heavy cream that has been cultured with bacteria similar to those used in the production of yogurt and buttermilk.
Thickness and Texture:
- It’s thicker than regular sour cream, similar to crème fraîche or whipping cream.
- Mexican crema has a smooth and creamy texture that doesn’t separate when heated like regular sour cream might.
Using Mexican crema in Elote adds a rich, velvety, and subtly tangy element to the dish. If you can’t find Mexican crema or prefer not to use it, you may substitute with regular sour cream as an alternative.
The best part? The flavor profile of Mexican crema complements the natural sweetness of corn beautifully, while also balancing out the savory aspects of the other ingredients in Elote.
1 tablespoon freshly squeezed lime juice (see USF for food safety guidelines)
The key to creating an authentic and delicious Mexican Corn on the Cob, also known as Elote, lies in selecting the right ingredients. Here are the essential components you’ll need for this recipe:
4-6 ears of corn, husked and silked
2 tablespoons unsalted butter, softened
1 tablespoon freshly squeezed lime juice (see food safety guidelines below)
Before we dive into the recipe, it’s essential to understand the importance of fresh ingredients. The sweetness and tenderness of the corn are best preserved when cooked with a light hand.
When using freshly squeezed lime juice, it’s crucial to handle the limes safely to avoid contamination. Always wash your hands before handling the fruit, and make sure to squeeze the juice directly into a clean bowl or container to prevent any potential bacteria from entering the mix.
In this recipe, the lime juice serves as more than just a flavor enhancer – it also helps to balance out the richness of the butter and cream. The acidity in the lime juice cuts through the heaviness of the dish, creating a harmonious balance of flavors that’s quintessential to Mexican cuisine.
Now that you have your ingredients, let’s move on to preparing the Elote recipe. Remember to use high-quality ingredients, as they will make all the difference in the final product.
1 teaspoon ground cumin
Cumin is a fundamental spice used in various international cuisines, including Mexican, Indian, Middle Eastern, and Mediterranean.
In the context of the Mexican Corn on the Cob (Elote) recipe, ground cumin is a crucial ingredient that adds depth and warmth to the dish.
Why Cumin?
- Cumin has a rich history in Mexico, where it was used by the Aztecs as a spice and medicine.
- Cumin’s earthy, nutty flavor complements the sweetness of corn, creating a harmonious balance of flavors.
- Ground cumin is commonly used in traditional Mexican dishes, including salsas, soups, stews, and grilled meats.
What is Ground Cumin?
Ground cumin is made by grinding dried cumin seeds into a fine powder.
The seeds are typically harvested from the cumin plant (Cuminum cyminum), which is an annual herb native to the Middle East and India.
Benefits of Using Ground Cumin in Elote Recipe
- Ground cumin enhances the aroma of grilled corn, making it irresistible to the senses.
- Cumin adds a boost of antioxidants, vitamins, and minerals to the dish, contributing to its nutritional value.
- The warm, earthy flavor of cumin helps balance the cooling effects of the lime juice and mayonnaise used in traditional Elote recipes.
Salt and pepper to taste
Salt and pepper to taste is an ingredient instruction that refers to adding salt and pepper to a dish as desired, typically at the end of cooking or before serving.
The purpose of adding salt and pepper to taste in Mexican Corn on the Cob (Elote) recipe is to enhance the flavors already present in the dish. Salt can help bring out the natural sweetness of the corn, while pepper adds depth and a slightly sharp flavor.
The phrase ‘to taste’ indicates that the amount of salt and pepper to be added is up to the individual’s preference. This means that some people may choose to add more or less than others, depending on their personal taste buds and the level of seasoning they prefer in their food.
When adding salt and pepper to Mexican Corn on the Cob (Elote), it’s generally best to use high-quality salt and freshly ground black pepper. This will result in a more flavorful dish with a better texture. If using table salt, be sure to rinse it under cold water before sprinkling it over the corn to remove excess moisture.
The order in which you add the salt and pepper can also affect the flavor of the dish. In general, it’s best to sprinkle the salt over the corn first, allowing it to absorb into the natural juices of the vegetable. Then, add a pinch of black pepper to finish the seasoning.
It’s worth noting that some people prefer to use different types of salt and pepper when cooking Mexican Corn on the Cob (Elote). For example, kosher salt or sea salt can add a more complex flavor profile than table salt. Similarly, smoked paprika or chipotle powder can be added instead of black pepper for an extra kick.
Ultimately, the key to mastering the ‘salt and pepper to taste’ instruction is to experiment and find the perfect balance of flavors that suits your personal taste preferences. Don’t be afraid to try different combinations of salt and pepper, or add other seasonings and spices to create a unique flavor profile that’s all your own.
Instructions
Preparation
To begin with, preparation is an essential aspect of any recipe, including this one for Mexican Corn on the Cob (Elote). This stage involves gathering all the necessary ingredients and tools before proceeding to cooking or assembling the dish.
The first step in preparation is to collect the required ingredients. For this recipe, you will need:
- 4-6 ears of corn, husked and silked
- Mayonnaise or Mexican crema (Mexican sour cream)
- Lime juice
- Cotija cheese, crumbled
- Mexican chili powder (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cilantro, chopped (for garnish)
In addition to the ingredients, you will also need some basic kitchen tools such as a knife for cutting, a spoon or spatula for spreading, and a plate or serving dish for presentation.
Next, it is crucial to ensure that your corn is fresh and of high quality. Look for ears with tightly wrapped leaves and no visible signs of spoilage. If you are using frozen corn, allow it to thaw first before proceeding with the recipe.
To prepare the corn, you can either grill or boil it. For grilling, preheat a grill or grill pan to medium-high heat, and cook the ears for about 10-15 minutes on each side, turning frequently until they are tender and slightly charred. Alternatively, you can boil the corn in a large pot of salted water for about 5-7 minutes until it is cooked through.
While the corn is cooking, prepare your toppings by mixing together mayonnaise or crema with lime juice, chili powder (if using), salt, and black pepper. Taste and adjust seasoning as needed.
Once the corn has finished cooking, brush it lightly with butter if desired and slather the mayonnaise or crema mixture onto each ear. Sprinkle crumbled Cotija cheese and chopped cilantro over the top for garnish.
Serve immediately and enjoy your delicious Mexican Corn on the Cob (Elote)!
Preheat grill to medium high heat (see NSF for safe grilling practices)
The key to successfully preparing delicious Mexican corn on the cob, also known as elote, lies not only in the choice of ingredients but also in the method used to grill the corn. A crucial step in this process is preheating the grill to medium-high heat.
This temperature range allows for the Maillard reaction to occur, a chemical reaction between amino acids and reducing sugars that gives foods their distinctive browning and rich flavor. Medium-high heat also ensures that the outside of the corn is cooked quickly, creating a nice char while preventing the inside from becoming too soft or mushy.
When it comes to preheating the grill, it’s essential to follow safe grilling practices as outlined by NSF (National Sanitation Foundation). This organization provides guidelines for proper food safety and handling to prevent cross-contamination and ensure that foods are cooked thoroughly.
To achieve the perfect elote, it’s also crucial to rotate the corn on the cob frequently while grilling. This ensures even cooking and helps to prevent hot spots from forming on the grill. By preheating the grill to medium-high heat and following safe grilling practices, you’ll be able to enjoy perfectly grilled Mexican corn on the cob with your family and friends.
The time it takes for the corn to cook will depend on its thickness and how often you rotate it while grilling. As a general rule of thumb, you can expect to grill each ear of corn for around 10-15 minutes or until the kernels are slightly charred and tender.
Grill corn until lightly charred, turning occasionally
To prepare a delicious and authentic Mexican version of Elote , also known as grilled corn on the cob, follow these step-by-step instructions carefully.
First, select a few ears of fresh corn with slightly tender husks and remove any silk or debris from each ear. Next, soak the corn in water for about 30 minutes to help loosen the husks and make them easier to remove.
After soaking, remove the corn from the water and use your hands or a utensil to gently peel back the husk, leaving it attached at the base of the ear. Then, carefully remove any remaining strings or debris from the cob itself.
Preheat your grill to medium-high heat, about 400-425°F (200-220°C). Once the grill is hot, place an ear of corn directly on the grates and cook for about 5-7 minutes, turning occasionally to prevent burning. You can also brush the corn with a little bit of oil to help prevent sticking.
As you’re grilling the corn, the heat will cause the natural sugars to caramelize, giving it a sweet and smoky flavor. When you notice that one side is lightly charred, use tongs or a spatula to carefully turn the ear over, exposing the other side to the flames.
Continue cooking for another 5-7 minutes, repeating the process of turning the corn occasionally until it reaches your desired level of doneness. Some people prefer their elote slightly more tender and cooked through, while others like it a bit crunchy on the outside.
Once you’ve grilled all the ears to perfection, remove them from the heat and allow them to cool for a few minutes. To serve, slather each ear with your favorite toppings such as mayo, cotija cheese , and a sprinkle of chili powder or cumin. You can also add a squeeze of fresh lime juice and a pinch of salt to taste.
Enjoy your delicious Elote , the perfect snack or side dish for any Mexican-inspired meal!
Once cool enough to handle, slather with sauce
The process of preparing delicious Elote, a classic Mexican dish, begins with grilling or boiling the cob of corn until it reaches the desired level of tenderness. Once cool enough to handle, carefully slather each cob with a generous amount of sauce. This typically involves applying a mixture of mayonnaise or sour cream, lime juice, and various spices.
One essential component of authentic Elote sauce is the use of fresh cilantro, which should be chopped and added to the sauce for its distinctive flavor. Additionally, some recipes call for a sprinkle of grated cheese, such as Queso fresco or Parmesan, to add texture and creaminess.
To enhance the flavors of the sauce, you can also consider adding a pinch of salt and a dash of cayenne pepper. These spices will contribute to the overall depth of flavor in your Elote sauce. It’s worth noting that some recipes may include additional ingredients, such as diced onions or minced garlic, which should be sautéed before being combined with the other sauce components.
When applying the sauce to each cob of corn, be sure to coat it evenly, making sure that every surface is fully covered. This will help to bring out the natural sweetness of the corn and complement the tangy flavors of the sauce.
Once your Elote is prepared and served, garnish with additional chopped cilantro or a sprinkle of cheese for added visual appeal. Serve immediately, as this dish is best enjoyed fresh. Enjoy your delicious Mexican Corn on the Cob!
Servicing
To serve the Mexican Corn on the Cob (Elote) according to traditional Mexican recipe and custom, you will need a few simple yet essential tools and techniques.
Firstly, once you have prepared your corn by grilling or boiling it until it is tender, remove it from heat and let it cool down for a brief moment. This step is crucial as it helps prevent burning the corn when applying the next steps’ toppings.
The next essential component to add to your Elote recipe is the application of mayonnaise. Traditionally, mayonnaise is applied in a thin layer all over the grilled or boiled corn on the cob. You can use store-bought mayonnaise or make your own homemade version for this recipe.
Following the application of the mayonnaise, sprinkle cotija cheese powder liberally over the mayonnaise layer to enhance the flavor and texture of your Elote dish. The cheese helps bind all the ingredients together while also adding a rich salty flavor.
To give your Elote an extra boost in terms of flavor and nutrition, consider sprinkling chopped cilantro leaves or other herbs like basil on top of the cheese layer for garnish. Not only do these herbs add flavor but they are also high in antioxidants which will provide you with numerous health benefits if consumed as part of a well-balanced diet.
Additionally, when serving Elote at social gatherings like picnics or barbecues, it is customary to serve each cob wrapped individually in aluminum foil. This method helps preserve the heat and keeps your guests warm for an extended period while also enabling them to easily consume their portion of Elote without any mess.
When presenting the dish to your family and friends, consider arranging the Elote cobs on a decorative platter or tray with other traditional Mexican sides like pico de gallo salsa or black beans. This will add an extra layer of authenticity to the experience while also making it easy for guests to serve themselves from the serving dish.
Serve immediately and garnish with cilantro, onion, or cotija cheese if desired
To follow instructions effectively when preparing Mexican Corn on the Cob, also known as Elote, it’s essential to start with the right tools and ingredients.
The first step in this recipe involves preheating the grill or grill pan to medium-high heat, which will ensure that the corn cooks evenly and quickly. Once the grill is hot, shuck the ears of corn and remove any excess silk to prevent it from charring during cooking.
Next, place the corn on the grill and cook for about 10-15 minutes per side, or until it’s lightly charred and tender. It’s crucial to keep an eye on the corn while it’s cooking to avoid burning or overcooking it.
After the corn has finished grilling, remove it from the heat and let it cool down for a few minutes. Then, slather each ear with a generous amount of mayonnaise, making sure to cover every inch of the corn. Some people like to add a squeeze of fresh lime juice on top of the mayonnaise for an extra burst of flavor.
Now, it’s time to add the finishing touches! Serve immediately and garnish with cilantro, onion, or cotija cheese if desired. The cilantro adds a bright and fresh flavor, while the onion provides a punch of sweetness. The crumbly cotija cheese adds a rich and savory element that complements the corn perfectly.
When assembling the Elote, make sure to balance the flavors and textures by adding a sprinkle of each garnish on top of the mayonnaise-covered corn. This will create a harmonious and delicious dish that’s perfect for any occasion.
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