Elote Mexican Corn On The Cob Recipes

Steps:

• Prepare grill.
• Combine mayo and juice (if using) in a small bowl.
• Combine cheese and seasonings in another small bowl.
• Place corn on grill rack that has been sprayed with cooking spray.
• Grill corn 12 minutes or until tender, turning frequently.
• Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture.
• Serve immediately.

Steps:

• Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl.
• Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Steps:

• Start by making the dressing. In a small glass bowl, mix the Greek yogurt with milk and the "Hidden Valley Ranch" seasoning mix, cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours) -- and away we go! --.
• "Stove-top / Broiling method for Elote": On the stove-top, boil frozen corn on the cob according to package instructions, (or micro-wave, per instructions). If using fresh, remove husks and boil corn in large sauce pan until tender. IMPORTANT: Save about 1/2 c of the water from the boiling process (it contains the starch) for the "Esquites" preparation method.
• While corn is boiling, preheat oven to 500* F with a rack set in middle of oven.
• When the corn is cooked thru, remove the ears of corn to a platter.
• Okay, here is where we can 'part ways' on cooking methods -- but for now, I'm sticking with the stove-top / broiler method for "Elote".
• Now that the corn is cooked, line a baking tray with aluminum foil. Brush each ear of corn with the melted butter, salt and pepper lightly and place on tray (NO chili powder yet).
• Place tray in oven and bake for approx 15 minutes +/-, rotating (rolling) corn often, until all sides are lightly browned. Once you've reached your desired browning, remove the corn to that same platter that we dirtied earlier.
• "Grilled Elote" (the true way): The other alternative is using your grill to brown. If you are starting your corn on the grill, (while skipping the boiling method), be sure to remove silk only, and soak corn in water before grilling. Leave husks on while grilling, until your ready to brown them. when cooked thru, remove husks, brush with melted butter and grill ears, while turning, to desired browning has been achieved.
• (There you have the basics done. Now, were 'parting ways' again -- You can have one cob each that serves 4, or you can cut each cob in half to make 8 small servings. Now, at this point, you can shave the kernels off of the cob using a serrated knife, into a bowl, and "voila", we are now morphing into "Esquites" -- but please wait patiently for that).
• If you want "Elote", leave the cob in tact, slather it with the dressing we made earlier, heavily sprinkle on the grated Parm and add a little minced chives. (Heck, roll it thru them)! Squeeze a wedge of lemon over the whole thing, and add the touch of chili powder (if you so desire). Now your Americanized Ranch version of "Elote" is done.
• "Esquites": You've shaved the kernels off the cob after boiling and browning. Now put the kernels in a bowl, add the desired amount of water that the corn was boiled in (1/4-1/2 c), then throw in a heap of the dressing, cheese and chives and mix well. Squeeze a couple of lemon wedges 'over the top' (only after mixing). Enjoy!
• *** I used the following substitutions to make my "Ranched-up" version vs the traditional:.
• Greek Yogurt, milk & Ranch seasoning = mayo.
• Parmesan cheese = Cotija cheese.
• lemon = lime.

Steps:

• Cook corn by grilling, steaming or by baking.
• While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
• Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.

Steps:

• Bring water to a boil.
• Remove husks and corn silk from corn cobs. Place the corn in the boiling water, cover, and boil until it is just hot, 10 minutes or less.
• While corn is boiling mix together olive oil, chili powder, salt and pepper.
• Remove corn from steamer, brush with oil mixture and serve hot.

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.