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
CREAMY CORN CUPS ("ESQUITES")
Provided by Marcela Valladolid
Time 17m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool slightly. Using a serrated knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. Sprinkle with cheese, chili powder, and salt. Serve with the lime wedges, if desired.
ESQUITES
Steps:
- 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.
- 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. Serve with lime wedges to squeeze on top. Enjoy immediately.
Nutrition Facts : Calories 217 kcal, Carbohydrate 23 g, Protein 5 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 322 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
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
RANCH-STYLE ELOTE / ESQUITES (MEXICAN CORN) 3 WAYS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is a wonderful Mexican street cart food, that is either served on the cob (Elote), or off the cob in cups (Esquites), by vendors. This is an American twist on a Mexican favorite. I would suggest trying all 3 preparation methods to see which one appeals to you. Enjoy! *Note: Prep and cook time does not include the dressing prep. Also, being that it's the dead of winter in Midwest USA when I created this, I used frozen corn on the cob, but I would suggest using fresh.I highly recommend making the dressing at least 2 hours (or more), before serving, so that the flavors have time to blend. *** At the end of the directions (Steps #12-#15), you will find the traditional ingredients for this recipe.
Provided by rosie316
Categories Corn
Time 40m
Yield 4 ears of corn, 4 serving(s)
Number Of Ingredients 10
Steps:
- Start by making the dressing. In a small glass bowl, mix the Greek yogurt with milk and the "Hidden Valley Ranch" seasoning mix, cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours) -- and away we go! --.
- "Stove-top / Broiling method for Elote": On the stove-top, boil frozen corn on the cob according to package instructions, (or micro-wave, per instructions). If using fresh, remove husks and boil corn in large sauce pan until tender. IMPORTANT: Save about 1/2 c of the water from the boiling process (it contains the starch) for the "Esquites" preparation method.
- While corn is boiling, preheat oven to 500* F with a rack set in middle of oven.
- When the corn is cooked thru, remove the ears of corn to a platter.
- Okay, here is where we can 'part ways' on cooking methods -- but for now, I'm sticking with the stove-top / broiler method for "Elote".
- Now that the corn is cooked, line a baking tray with aluminum foil. Brush each ear of corn with the melted butter, salt and pepper lightly and place on tray (NO chili powder yet).
- Place tray in oven and bake for approx 15 minutes +/-, rotating (rolling) corn often, until all sides are lightly browned. Once you've reached your desired browning, remove the corn to that same platter that we dirtied earlier.
- "Grilled Elote" (the true way): The other alternative is using your grill to brown. If you are starting your corn on the grill, (while skipping the boiling method), be sure to remove silk only, and soak corn in water before grilling. Leave husks on while grilling, until your ready to brown them. when cooked thru, remove husks, brush with melted butter and grill ears, while turning, to desired browning has been achieved.
- (There you have the basics done. Now, were 'parting ways' again -- You can have one cob each that serves 4, or you can cut each cob in half to make 8 small servings. Now, at this point, you can shave the kernels off of the cob using a serrated knife, into a bowl, and "voila", we are now morphing into "Esquites" -- but please wait patiently for that).
- If you want "Elote", leave the cob in tact, slather it with the dressing we made earlier, heavily sprinkle on the grated Parm and add a little minced chives. (Heck, roll it thru them)! Squeeze a wedge of lemon over the whole thing, and add the touch of chili powder (if you so desire). Now your Americanized Ranch version of "Elote" is done.
- "Esquites": You've shaved the kernels off the cob after boiling and browning. Now put the kernels in a bowl, add the desired amount of water that the corn was boiled in (1/4-1/2 c), then throw in a heap of the dressing, cheese and chives and mix well. Squeeze a couple of lemon wedges 'over the top' (only after mixing). Enjoy!
- *** I used the following substitutions to make my "Ranched-up" version vs the traditional:.
- Greek Yogurt, milk & Ranch seasoning = mayo.
- Parmesan cheese = Cotija cheese.
- lemon = lime.
Nutrition Facts : Calories 224, Fat 15.2, SaturatedFat 9, Cholesterol 38.6, Sodium 245.6, Carbohydrate 19.2, Fiber 2.9, Sugar 3.7, Protein 6.6
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THE BEST ESQUITES RECIPE | MEXICAN CORN IN A CUP
From mexicanmademeatless.com
Category Appetizer, SnackCalories 241 per servingTotal Time 45 mins
- 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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