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
AUTHENTIC MEXICAN ESQUITE - ELOTES IN A CUP -
Make and share this Authentic Mexican Esquite - Elotes in a Cup - recipe from Food.com.
Provided by pink cook
Categories Corn
Time 40m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat your barbecue grill. Brush the corn with some margarine and then grill until cooked through.
- With a sharp knife, slice the kernels from the cobs into a bowl. Toss the corn with salt and ground cayenne pepper and then place in individual bowls.
- Serve the top of the corn with lemon juice, mayo and grated cheese, for own individual taste.
Nutrition Facts : Calories 258, Fat 13, SaturatedFat 3, Cholesterol 16.5, Sodium 282.4, Carbohydrate 35.5, Fiber 4.5, Sugar 6.6, Protein 6.2
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THE BEST ESQUITES RECIPE | MEXICAN CORN IN A CUP
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- Do watch the video for this recipe to have guided visual instructions. Shuck the corn to remove all of the husks and the silk. Rinse to remove any extra silks, but if a few are left it won't hurt anything. Use a tomato slicer knife or a sharp or serrated knife to cut off the kernels from the ears of corn. You can hold the ear of corn inside of a bowl and rest it on the bottom, then slice off the kernels -- carefully so you don't cut yourself. Continue until all ears of corn have been done.
- Melt the butter in a hot pot, then add the onion and garlic and sprinkle a small pinch of the salt over them, saute until soft. Next add the serrano and cook for a couple of minutes before adding all of the corn kernels. Saute until the kernels begin feeling just a bit crispy. Now add the epazote, the broth and give the ingredients a good stir. This is completely optional, but I like to add a couple of the leftover corn cobs that have had their kernels sliced off, to the pot to give the broth extra flavour. Next cover the pot and bring to a boil, once boiled uncover and continue simmering until the liquid has halved and the kernels are nice and tender. Taste and adjust salt if necessary -- but remember you'll be adding cheese too which is a bit salty.
- Once the esquites are cooked you can allow to cool slightly then serve in small cups. This recipe makes enough for four small servings. Remove the corn cobs, if used, ad the sprig of epazote. Ladle some corn and as much broth as desired (it tastes really good, so do add it) into each cup. Top with some mayo, cheese, lime juice and ground chile pepper -- the amounts are to taste and not everyone likes everything, customize it to your taste.
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