Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, elotes (mexican street corn). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out! Elotes—the classic Mexican street food of corn on the cob charred on the grill, then slathered in a spicy and creamy chili, garlic, and Cotija If all goes well, the corn should be completely cooked through just as it begins to char, rendering each kernel bursting with sweet juice, with a rich, nutty.
Elotes (Mexican Street Corn) is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Elotes (Mexican Street Corn) is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have elotes (mexican street corn) using 8 ingredients and 0 steps. Here is how you can achieve that.
The ingredients needed to make Elotes (Mexican Street Corn):
- Prepare Corn on the Cob with Husks Removed
- Make ready Lite Mayo
- Prepare Lite Sour Cream
- Prepare Finely Crumbled Cotija Cheese
- Take Chili Powder
- Prepare Zest of 1 Lime
- Make ready Salt
- Prepare Pepper
Elote will have you reconsidering your stance; or, at the very least, make one incredible exception. The mayo becomes more like a creamy sauce, absorbing. Watch how to make elote (Mexican street corn) with this short recipe video. It tastes sweet and savory, tangy and spicy all at once.
Steps to make Elotes (Mexican Street Corn):
- Ready to serve and ENJOY!
Watch how to make elote (Mexican street corn) with this short recipe video. It tastes sweet and savory, tangy and spicy all at once. It's fine to traduce this to corn, no need to keep the elote part unless you want to feel a bit more cultured. Mexicans don't have fancy corn roasters or ceramic plates. Also I have never heard of anyone using cilantro on mexican corn.
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