Ejotes Recipes
ELOTES ASADOS
Grilled street-style corn is a staple all over Mexico. You will often see the corn being grilled in its husks over fire--but you can achieve great results on a stovetop. This recipe offers options for each. In both versions, you cook the corn in its husks to develop that smoky and sweet flavor that goes so well with creamy mayo, sour cream and salty Cotija cheese, making it one of the most delicious street foods you can find.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 serving
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat.
- Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
- Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
- Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
- Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.
TORTITAS DE EJOTES (STRING BEANS)
Steps:
- In a medium-size bowl, mix the 1 tablespoon of olive oil, vinegar and mustard. In another bowl combine the egg, flour, salt and pepper. Add the vinaigrette. While beating, add the milk, a little at a time. Add the string beans. Heat the oil in a medium-size skillet, over a medium heat. Place the tortitas de ejotes, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.
ELOTES
Dress up your corn for race day with some south of the border inspiration.
Provided by FOX Broadcasting Company
Categories Trusted Brands: Recipes and Tips NASCAR®
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Rub corn with oil and season with salt.
- Cook corn over an open fire grill or wood oven for 8 to 10 minutes.
- Remove from grill and rub with the mayonnaise; season with guajillo powder (molido). Place corn back on grill or oven for 2 minutes.
- Remove from heat, squeeze lime juice over corn then top with cojita cheese. Serve immediately.
Nutrition Facts : Calories 318 calories, Carbohydrate 22.2 g, Cholesterol 38.6 mg, Fat 23 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 8.3 g, Sodium 511.4 mg, Sugar 3.5 g
EJOTES
Make and share this Ejotes recipe from Food.com.
Provided by True Texas
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon in heavy skillet, add onions and garlic, simmer till soft.
- Add green beans, Rotel and seasonings.
- Simmer 30 minutes.
Nutrition Facts : Calories 51.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 0.9, Sodium 322.6, Carbohydrate 10.2, Fiber 2.8, Sugar 3.1, Protein 2.5
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