Corn season is right around the corner and as a boy growing up in the Midwest, nothing was better than freshly picked sweet corn on the cob slathered in butter and salt. For the Mexicans, corn is more traditionally served roasted with various ingredients and is simply known as elote or their version of corn on the cob.
Although I enjoy the classic cob corn recipe equally as well, I've found the best way to have elote is with it off the cob. I've been playing with the classic recipe and began adding fresh roasted chilis to enhance warmth and depth of flavor. After playing around with it, I've come up with my version that hits all the right notes for me. However you like to eat corn, try a version of elote with your next summer barbeque, it will soon become one of your favorite ways of serving it !!!
Cuisine: Mexican-American Southwestern
Makes: 6-8 Servings
Takes: 1 hour of prep, 15 minutes to assemble
Ingredients
6 ears of sweet corn on the cob
2 poblano chiles
1 serrano or jalapeno pepper
1/2 red onion diced
1/2 cup of finely chopped cilantro
Juice of 1 lime
1 teaspoon of smoked paprika
1/2 teaspoon of cumin
1/4 teaspoon of cayenne pepper
1 teaspoon of salt
1 teaspoon of black pepper
1 cup of grated queso fresco or cotija cheese
1/4 cup of Mexican crema fresca
Method
1. Prep - Fire up your gas grill or indoor oven broiler. Arrange the peppers and the corn directly over the highest heat to begin roasting all the vegetables. Turn both the corn and the chilis to achieve an even char. The corn should take about 15-20 minutes of cooking and achieve a light char. Leave the chilis to blacken all over, again turning frequently until fully charred. Place the chilis in a tightly covered bowl or paper bag to steam for about 15 minutes after cooking.
2. Take the corn cobs and hold them vertically in a large bowl and slide your knife down each side to cut the kernels into the bowl. Discard the cobs.
3. Remove the chilis from the bag. Take off the outer charred skin, rinsing over running water helps with this process. Remove and de-seed the inner cores of each chili. Chop into 1/4" pieces and add to the corn in the bowl.
4. Add the diced red onion to the bowl. Add all the seasonings. Add the lime juice. Stir and combine the ingredients.
5. Add the grated cheese and the crema and continue to incorporate. Finally, add the chopped cilantro and give a final stir.
6. Cover the bowl with some plastic wrap and place in the refrigerator to cool and let the flavors meld together.
7. Serve as an excellent side salad during your next summer barbecue !!! Enjoy !!
Via Con Dios, Trout is Out !!!!
Although I enjoy the classic cob corn recipe equally as well, I've found the best way to have elote is with it off the cob. I've been playing with the classic recipe and began adding fresh roasted chilis to enhance warmth and depth of flavor. After playing around with it, I've come up with my version that hits all the right notes for me. However you like to eat corn, try a version of elote with your next summer barbeque, it will soon become one of your favorite ways of serving it !!!
Cuisine: Mexican-American Southwestern
Makes: 6-8 Servings
Takes: 1 hour of prep, 15 minutes to assemble
Ingredients
6 ears of sweet corn on the cob
2 poblano chiles
1 serrano or jalapeno pepper
1/2 red onion diced
1/2 cup of finely chopped cilantro
Juice of 1 lime
1 teaspoon of smoked paprika
1/2 teaspoon of cumin
1/4 teaspoon of cayenne pepper
1 teaspoon of salt
1 teaspoon of black pepper
1 cup of grated queso fresco or cotija cheese
1/4 cup of Mexican crema fresca
Method
1. Prep - Fire up your gas grill or indoor oven broiler. Arrange the peppers and the corn directly over the highest heat to begin roasting all the vegetables. Turn both the corn and the chilis to achieve an even char. The corn should take about 15-20 minutes of cooking and achieve a light char. Leave the chilis to blacken all over, again turning frequently until fully charred. Place the chilis in a tightly covered bowl or paper bag to steam for about 15 minutes after cooking.
2. Take the corn cobs and hold them vertically in a large bowl and slide your knife down each side to cut the kernels into the bowl. Discard the cobs.
3. Remove the chilis from the bag. Take off the outer charred skin, rinsing over running water helps with this process. Remove and de-seed the inner cores of each chili. Chop into 1/4" pieces and add to the corn in the bowl.
4. Add the diced red onion to the bowl. Add all the seasonings. Add the lime juice. Stir and combine the ingredients.
5. Add the grated cheese and the crema and continue to incorporate. Finally, add the chopped cilantro and give a final stir.
6. Cover the bowl with some plastic wrap and place in the refrigerator to cool and let the flavors meld together.
7. Serve as an excellent side salad during your next summer barbecue !!! Enjoy !!
Via Con Dios, Trout is Out !!!!
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