SKILLET ELOTE (MEXICAN STREET CORN)
All the flavors you love in Mexican street corn made in a skillet for times when grilling isn't an option.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
- Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
- Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 18.8 g, Cholesterol 13.8 mg, Fat 9.9 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3 g, Sodium 184.4 mg, Sugar 3.1 g
SAUTEED FRESH CORN
Steps:
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
- Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
ELOTES ASADOS
Grilled street-style corn is a staple all over Mexico. You will often see the corn being grilled in its husks over fire--but you can achieve great results on a stovetop. This recipe offers options for each. In both versions, you cook the corn in its husks to develop that smoky and sweet flavor that goes so well with creamy mayo, sour cream and salty Cotija cheese, making it one of the most delicious street foods you can find.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 serving
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat.
- Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
- Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
- Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
- Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.
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.
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
CAST-IRON ELOTE
Provided by Wanna Make This?
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the butter to a 14-inch cast-iron skillet and heat over medium-high heat until melted. Add the onion and saute until translucent, about 10 minutes. Add the garlic and a generous pinch of salt and pepper and continue to saute until fragrant, about 1 minute. Add the corn kernels, a pinch of salt and a few grinds of pepper, increase the heat to high and saute until the corn is warmed through and slightly charred, 1 to 2 minutes longer. Remove from the heat and season with additional salt if desired. Drizzle with half of the lime juice.
- Stir together the mayonnaise and remaining lime juice in a small bowl; season with salt and pepper.
- Drizzle the corn with the mayonnaise mixture and sprinkle with the Cotija, cilantro and chili powder. Serve warm.
More about "sauteed corn elotes recipes"
ELOTE RECIPE (MEXICAN STREET CORN) - COOKIE AND KATE
From cookieandkate.com
4.9/5 (11)Calories 241 per servingCategory Side Dish
- While you’re grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
- When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it’s going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
MEXICAN STREET CORN OFF THE COB - ELOTE RECIPE - TABLE …
From tablefortwoblog.com
Ratings 44Calories 328 per servingCategory Side Dish
- In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
- Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
ELOTES RECIPE (MEXICAN CORN) - TASTES BETTER FROM …
From tastesbetterfromscratch.com
5/5 (17)Calories 162 per servingCategory Side Dish
- Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).
- (Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.
- Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.
- Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
ELOTE RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
ELOTE RECIPE- EASY & DELICIOUS MEXICAN STREET CORN
From giangiskitchen.com
ELOTE RECIPE (MEXICAN STREET CORN) - WHOLESOME YUM
From wholesomeyum.com
THE BEST INSTANT POT MEXICAN ELOTE STREET CORN RECIPE
From emilyenchanted.com
GO-TO SUMMER SIDE DISH! EASY, DELICIOUS SAUTéED CORN
From kelleynan.com
MEXICAN STREET CORN OFF THE COB - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
SAUTEED CORN ELOTES RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
SAUTEED CORN ELOTES RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
ELOTES (GRILLED MEXICAN STREET CORN) RECIPE - SERIOUS EATS
From seriouseats.com
SAUTEED CORN ELOTES RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
GRILLED MEXICAN STREET CORN (ELOTE) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE KEY DIFFERENCE BETWEEN ELOTE AND ESQUITES COMES DOWN TO …
From tastingtable.com
ELOTES (GRILLED CORN WITH CHEESE, LIME AND CHILE) RECIPE
From cooking.nytimes.com
CAMERON DIAZ’S SHEET PAN SNACK IS THE EASIEST COMFORT FOOD FOR FALL
From allrecipes.com
ELOTE RECIPE | BON APPéTIT
From bonappetit.com
You'll also love