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Preppers' Corner
Blanching Corn and other veggies when it’s hot and cooking when it’s hot outside!
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<blockquote data-quote="Snattlerake" data-source="post: 4286588" data-attributes="member: 44288"><p>I love corn on the cob. I also have found one better, Mexican Street Corn or Elotes and Esquites.</p><p></p><p>The world “elote” means “corn cob” in Spanish, and Mexican <strong>Elote </strong>is grilled corn on the cob slathered in a mayo cream sauce and garnished with chili powder, cheese and lime. </p><p></p><h2>How to make Elote:</h2><p><strong>Cook the Corn:</strong> You can cook the corn cobs on the stove, <a href="https://tastesbetterfromscratch.com/grilled-corn-on-the-cob/" target="_blank">on a grill</a>, or in the <a href="https://tastesbetterfromscratch.com/instant-pot-corn-on-the-cob/" target="_blank">instant pot</a>. For the stove, 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.</p><p></p><p><strong>Spread with Butter (Optional):</strong> If corn was cooked on stovetop or instant pot, Spread melted butter over the cooked corn and grill until slightly charred on all sides.</p><p></p><p><strong>Add Crema Mixture:</strong> Mix the mayonnaise and Mexican crema together, then spread a thin layer over the cooked corn cobs.</p><p></p><p>Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro and a lime wedge on the side, for squeezing on top. Enjoy Elote corn immediately.</p><h3>How to make Esquites:</h3><p>1. Add butter to a skillet over medium heat. Once melted, add onion and pepper and saute until tender. Add water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes). Season with black pepper and a little salt and divide among 4 cups.</p><p></p><p>2. To each cup add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream). Stir to combine. Sprinkle generously with grated cheese and chili powder, to taste. Garnish with cilantro and serve with lime wedges to squeeze on top.</p></blockquote><p></p>
[QUOTE="Snattlerake, post: 4286588, member: 44288"] I love corn on the cob. I also have found one better, Mexican Street Corn or Elotes and Esquites. The world “elote” means “corn cob” in Spanish, and Mexican [B]Elote [/B]is grilled corn on the cob slathered in a mayo cream sauce and garnished with chili powder, cheese and lime. [HEADING=1]How to make Elote:[/HEADING] [B]Cook the Corn:[/B] You can cook the corn cobs on the stove, [URL='https://tastesbetterfromscratch.com/grilled-corn-on-the-cob/']on a grill[/URL], or in the [URL='https://tastesbetterfromscratch.com/instant-pot-corn-on-the-cob/']instant pot[/URL]. For the stove, 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. [B]Spread with Butter (Optional):[/B] If corn was cooked on stovetop or instant pot, Spread melted butter over the cooked corn and grill until slightly charred on all sides. [B]Add Crema Mixture:[/B] Mix the mayonnaise and Mexican crema together, then spread a thin layer over the cooked corn cobs. Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro and a lime wedge on the side, for squeezing on top. Enjoy Elote corn immediately. [HEADING=2]How to make Esquites:[/HEADING] 1. Add butter to a skillet over medium heat. Once melted, add onion and pepper and saute until tender. Add water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes). Season with black pepper and a little salt and divide among 4 cups. 2. To each cup add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream). Stir to combine. Sprinkle generously with grated cheese and chili powder, to taste. Garnish with cilantro and serve with lime wedges to squeeze on top. [/QUOTE]
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