Roasted Mexican Street Con Salad(Elotes)???

[jjdbike]

Hello fellow pit masters,

I'm planing a men's fellowship lunch. I'm planning grilled chicken things, smoked TexMex Chili, fresh roasted molcajete salsa, poke nachos, and eltos salad. I was going to do all smoked meats but found out one only eats chicken and vegetables, and another only eats vegetables. Everyone eats cheese. I'm adding the Poke nachos as a nod to the Mexican and Polynesian local culture (North San Diego County) men in attendance. Plus I have some nice fresh fish I caught.

My question here is about elote. I've never made it but really want to. Seeing that it's December, I don't have high hopes of high quality corn on the cob. I'm guessing that frozen would be better, and a time saver. I do want to add that roasted flavor and color. I'm thinking that some wood smoke might be a nice added layer. The night before the event I'm roasting my fruits and veggies for the salsa over oak. I'm wondering if I should add a pan of frozen corn to that grill w/ a little pam butter spray so it doesn't stick.

What are your thoughts and opinions here?

• Do you agree about using frozen corn?
• What are your thoughts on roasting over wood fire / smoke?
• Do you use chilis and onions and if so do you roast them or use them fresh for a salad crunch? I'm serving this cold side dish.
• Any other recommendations?
• I'd love to hear your recipes!

Thanks in advance!
JD

[STEbbq]

This is an outstanding recipe.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/slaws-salads-amp-other-veggies/678437-elote-my-way

[STEbbq]

We make elotes frequently and our recipe is
more the five minute version. Corn, mayo slathered on, tajin, and Mexican crumbly cheese then warmed. Yum yum good. It is probably better done off the cob so you can really get good coverage of the spices.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/slaws-salads-amp-other-veggies/1451313-elotes-and-esquites-help-please

[ssandy_561]

I made Mexican Street Corn Salad this past summer/fall 3 or four times. I always had fresh corn available so I can’t comment about using frozen corn.

I have no set recipe but here’s how I made mine.

A normal batch for me was 6 ears of corn. I removed the corn from the ears and cooked it up for a few minutes in my giant sauté pan with a touch of vegetable oil until the kernels started to get some color and were bursting a bit. About half way through I added in a clove or two of minced garlic. I didn’t want to get any color on the garlic but I wanted to take off the raw edge.

Once I was done cooking the corn I transferred it to a large mixing bowl and added a diced jalapeño or two while it was still hot. I like the brightness of raw jalapeños so I didn’t want to lose that. They softened just right with the residual heat of the corn.

After the corn cooled to room temperature I added in equal parts of mayonnaise and sour cream until I get the consistency I want. Then I added in slice green onion (green part), lime juice, fresh chopped parsley (Cilantro tastes like soap to me) ,a couple of teaspoons of Tajin and a handful of finely crumbled cotija cheese.

For presentation I topped the salad with a bit more cotija cheese, a dusting of Tajin and some lime zest.

[jjdbike]

I made esquites today. I didn’t follow any recipe. I roasted 1/2 the chilis, chopped the others raw. I added a shallot and a 1/2 bunch or chopped green onions. The chilis included a jalapeño, a yellow Mexican chili, a poblano and a red bell pepper. I seasoned it w/ chipotle powder, tajin, & smoked salt. I used a big ole dollop of mayo and a big ole dollop of Mexican crema. I squeezed the juice of a lime, and crumbled a bunch of cotija. My wife doesn’t like cilantro. 🌿 ll make it again next week for the guys and include Serranos, epazote, and topped with flaming hot Cheetos for fun.
This is an easy, versatile and delicious side dish.
Thanks brothers!
JD

[ssandy_561]

That’s one thing that’s great about. There are no incorrect ways to make it.

[Mosca]

Regarding the fresh vs frozen: while good fresh corn would obviously be better, I think the frozen would be fine, considering all the other stuff that goes into it. And frozen corn would probably be better than any “fresh” corn you could get right now; that’s probably all starchy and tasteless.

[barelfly]

Love elote salad! So much flavor comes through! And my method is based on Troutman’s recipe that is posted above. You cant go wrong!

[jjdbike]

Does anyone here use Epazote in their esquites?
JD

[jjdbike]

Apparently it’s an herb that is used in southern Mexico. They say the plant has a “rank odor” but imparts an herby lemony flavor.
JD