ELOTE
The experts at Food Network Kitchen share their easy recipe for grilled Mexican street corn, also known as elote. All you'll need is corn, vegetable oil, mayonnaise, Cotija cheese, Ancho chile powder and lime wedges.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high.
- Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes.
- Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with chile powder and serve with lime wedges.
ELOTE APPETIZER FROM THE ELOTE CAFE
I had the pleasure of dining in The Elote Cafe in Sedona and met Chef Jeff Smedstad, formerly of Los Sombreros in Scottsdale. Reservations are not accepted and his foodie fans start lining up at 4:30, just to get a seat! I loved the food so much, I bought his cookbook and had it autographed. P.S. Jeff, you rocked my world too! ;^P ___ *Prep time is based on grilling, shucking, cooling.
Provided by Chicagoland Chef du
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
- Set the roasted ears aside until cool enough to handle, then shuck them.
- Cut the kernels off the cob.
- When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
- Add the corn kernels and warm through,.
- Pour into a bowl and garnish with the cheese, cilantro and ground chili.
- Serve immediately with crispy tortilla chips.
CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer, main course
Time 50m
Yield Four servings
Number Of Ingredients 11
Steps:
- If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
- Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
- Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
- To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 835 milligrams, Sugar 17 grams, TransFat 0 grams
ELOTES (MEXICAN CORN IN A CUP)
I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.
Provided by Kelsie
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
- Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.
Nutrition Facts : Calories 294.1 calories, Carbohydrate 41 g, Cholesterol 9.6 mg, Fat 14.4 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 1188.6 mg, Sugar 6.7 g
CORN CHOWDER SOUP
Make and share this Corn Chowder Soup recipe from Food.com.
Provided by Tweety Grams
Categories Chowders
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks.
- I prefer the the cheddar cheese soup in the can, it gives it more flavour.
- Simmer until thick.
- I also like to double the recipe.
Nutrition Facts : Calories 472.4, Fat 12.8, SaturatedFat 7.3, Cholesterol 41.8, Sodium 1357.3, Carbohydrate 81.7, Fiber 7.4, Sugar 15.4, Protein 15.6
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