Elotes Style Potatoes Recipes

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CAST-IRON ELOTE



Cast-Iron Elote image

Provided by Wanna Make This?

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1/2 medium onion, diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Two 10-ounce bags frozen corn kernels
1 lime, juiced
1/4 cup mayonnaise
1/3 cup crumbled Cotija cheese
3 tablespoons roughly chopped fresh cilantro
1/2 teaspoon chili powder

Steps:

  • Add the butter to a 14-inch cast-iron skillet and heat over medium-high heat until melted. Add the onion and saute until translucent, about 10 minutes. Add the garlic and a generous pinch of salt and pepper and continue to saute until fragrant, about 1 minute. Add the corn kernels, a pinch of salt and a few grinds of pepper, increase the heat to high and saute until the corn is warmed through and slightly charred, 1 to 2 minutes longer. Remove from the heat and season with additional salt if desired. Drizzle with half of the lime juice.
  • Stir together the mayonnaise and remaining lime juice in a small bowl; season with salt and pepper.
  • Drizzle the corn with the mayonnaise mixture and sprinkle with the Cotija, cilantro and chili powder. Serve warm.

TORTITAS DE PAPA CRUDA Y ELOTE (POTATO AND CORN)



Tortitas de Papa Cruda y Elote (Potato and Corn) image

Provided by Food Network

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound Idaho potatoes
1 cup corn kernels, canned or fresh
2 eggs, separated, whites stiffly beaten
1 small onion, grated
1 tablespoon flour
3 tablespoons milk
1 teaspoon sea salt
Freshly ground black pepper, to taste
12 tablespoons vegetable oil

Steps:

  • Peel potatoes and grate into a mediumsize bowl. Add the corn. In another bowl the onion, flour, and yolks until it forms a smooth paste. Add the milk, salt and pepper and stir to combine. Add the potatoes and corn and mix well.. Fold in the egg whites. Heat the oil in a mediumsize skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.

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