Best Elotes Recipes

ELOTES (MEXICAN CORN IN A CUP)

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.

GRILLED CORN WITH CHEESE, LIME AND CHILE (ELOTES)

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.
• Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.
• Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.

ESQUITES (MEXICAN ELOTES SALAD)

Steps:

• Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
• Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.

ELOTES ASADOS

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.

CUP A'ELOTES

Steps:

• Heat a grill pan over medium-high heat. Lightly brush the corn with canola oil. Grill the corn until slightly charred, turning occasionally, 8 to 10 minutes total. Set aside to cool.
• Cut the kernels off of the cob and place into a bowl. Add the cotija cheese, Poblano Crema and cilantro and mix. Season with salt and pepper. Put into 6 individual cups and garnish with additional chopped cilantro.
• Peel, stem and seed the poblanos. Place in food processor and pulse until smooth. Add the Mexican crema, agave and lime juice, and season with salt and pepper. Pulse until just combined. Scoop into a bowl and spread on everything.

GRILLED SHRIMP SKEWERS WITH MEXICAN CORN ELOTES SALAD #RSC

Steps:

• In a bowl, combine the shrimp, olive oil, and Hidden Valley Original Ranch Seasoning Mix. Mix well and allow to marinate for 15 minutes.
• Heat your grill to high heat. Grill the corn, about 10 minutes, until the husks are brown. Carefully remove the corn husks and silk. Cut the corn kernels from the cob and place in a large bowl. Add the lemon juice, shallots, jalapenos, cotija cheese, Greek yogurt, and cayenne. Gently mix together. Season with salt & pepper, to taste.
• Skewer the shrimp on metal or bamboo skewers. Grill for 1 minute per side, until cooked through. Serve the grilled shrimp skewers with the Mexican corn elotes salad. Enjoy!

GRILLED MEXICAN STREET CORN (ELOTES) RECIPE

Steps:

• 1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
• While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.
• When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
• Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

ELOTES

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.

AUTHENTIC MEXICAN ESQUITE - ELOTES IN A CUP -

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.

ELOTES

Steps:

• Mix mayonnaise and lime juice.
• In separate bowl, mix cheese and chili powder, red pepper, cumin, and salt.
• Grill corn on a grill or the grates of your stove until blackened in a few places. This will take about 10 minutes. Make sure you keep turning the corn.
• Brush lime and mayonnaise mixture over finished corn.
• Sprinkle corn with the cheese with spices.

ELOTES (MEXICAN CORN CUP)

Steps:

• 1. Preheat grill or oven to 350 degrees.
• 2. If cooking on the grill, cook for 15 minutes (still in husks), remove from grill, cool for 5 minutes. Remove husks and cut the corn off the cob, drizzle with lime juice. If using the oven,place the cobs of corn (still in husks) in the oven. Bake for 30 minutes. Remove from oven and cool for 5 minutes. Remove husks and cut the corn off the cob. Drizzle with lime juice
• 3. Place the corn in a medium bowl and add the crema Mexicana. Toss to well combine.
• 4. Divide the corn between four cups. Top each cup with crumbled cotija cheese, a ¼ teaspoon of cayenne pepper and a dash of hot sauce. Serve immediately.

ELOTES CORN RIBLETS IN THE AIR FRYER

Steps:

• Wrap each ear of corn in damp paper towel. Microwave on HIGH 5 min. Remove corn from microwave. (Caution: Use oven mitts. Corn will be hot.) Remove and discard paper towels. Cool corn completely.
• Heat air fryer to 375°F. Cut corn ears crosswise in half. Stand each piece of corn, cut end down, on cutting board, then cut lengthwise in half. Cut each piece crosswise in half again.
• Place corn "riblets" in medium bowl. Add vinaigrette dressing; mix lightly. Spoon into even layer in air fryer basket sprayed with cooking spray. Cook 13 to 15 min. or until corn is tender.
• Spoon corn onto platter; spread with mayo. Sprinkle with cheese and cilantro.

CUP A'ELOTES (FROM SANDWICH KING)

Steps:

• Brush corn with oil.
• Grill husked corn until 50% black.
• 1 cup crumbled cotija cheese (I used feta).
• Slice the corn off the cobs- don't forget to season them with salt and pepper.
• Put into a bowl.
• 1 cup Poblano Crema, recipe follows.
• Grill the poblanos until blackened.
• Take the stems off the peppers.
• Put them into a glass bowl and cover with saran wrap.
• Let them sit 10 minutes.
• Peel off skin and put the flesh of the peppers into food processor.
• Add salt and pepper.
• Add honey.
• Add juice of one lime.
• Add cliantro if desired.
• Process until smooth. You will get a green looking sour cream. This is the poblano crema to fnish the dish.
• Add this to the corn and serve in bowls.

"ELOTES" / PAN DE DULCE MEXICANO (MEXICAN SWEET BREAD)

Steps:

• On a flat surface or large cutting board, add the 2 cups of flour. To the flour, add 1 teaspoon yeast, 1/2 teaspoon salt and 1/3 cup sugar, mix with hands. Using your fingers, mix in the egg. Gradually mix in the water, the dough will be lumpy. Add in the cinnamon, anise and shortening. Knead the dough until smooth, about 5 to 7 minutes. Cover and set aside for 10 minutes.
• Preheat oven to 350ºF. Line a baking sheet with parchment paper; set aside.
• In another bowl, combine all of the ingredients for the filling. Mix with hands until dough forms. Make 15 small balls and roll them between the palms of your hands to form a skinny cigar shape, about 2 inches long. Transfer to a plate, cover and set aside.
• Make 15 equal dough balls with the reserved dough. Using a tortilla press lined with wax paper, press the dough ball out to about 3 inches. Using a knife or metal spatula, score straight lines across the flattened dough. Turn it and score it again so it crosses the other lines. Carefully flip over and add filling down the center, fold in sides, press to seal. Pinch the end together and shape almost like an ear of corn. Place seam side down onto lined baking sheet. Sprinkle with sugar and bake for about 20 minutes, turning pan halfway through baking time. Bake until golden. Cool completely before storing in an airtight container. Makes 15 small elotes.
• Notes: To the last 5 elotes, I added a little bit of blackberry filling. They baked up nicely, as long as the filling is thick and not runny, it should work with most fruit fillings.

SAUTEED CORN ELOTES

Steps:

• To make compound butter, mix the butter and cayenne. Set aside at room temperature.
• Cut the kernels from the cobs and discard the cobs. Heat a nonstick saute pan over medium-high heat and add a few teaspoons of oil. Add the corn and saute for 2 minutes. Add a few tablespoons of the compound butter, depending on spice preference, and cook for another 2 minutes. Add the cilantro, Parmesan, lime juice and a pinch of salt. Toss to coat. Serve hot.

ELOTES-STYLE POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place potatoes on the baking sheet and toss with olive oil, salt, and pepper.
• Roast in the preheated oven until starting to soften, about 10 minutes. Add onion and peppers. Continue roasting until vegetables are crispy, about 25 minutes.
• While vegetables are roasting, make dressing. Combine tomatillos, mayonnaise, cilantro, lime juice, chile peppers, garlic, and chile powder in a small bowl.
• Toss roasted vegetables with cotija cheese, then toss with dressing. Serve immediately.

ROASTED CORN WITH CHILE: ELOTES ASADOS CON CHILE

Steps:

• Preheat a grill or grill pan. Grill the corn, turning frequently, to avoid over charring, about 10 minutes.
• Let the corn cool just enough to handle and peel back the husks, leaving them attached at the bottom. (The husks are going to serve as handles when eating the corn.) Remove the corn silk and generously spread the ears with mayonnaise. Sprinkle the corn with the cheese and chile powder. Serve immediately.
• In a food processor, blend the garlic, jalapeno, and lime. Add the egg and salt, to taste. While the motor is running, drizzle in the oil until a smooth sauce is formed. Store in the refrigerator until ready to use.
• Preheat the oven to 400 degrees F.
• Put the chiles on a small baking sheet and bake until browned, about 3 minutes. Let cool.
• In a clean coffee or spice grinder, finely grind the chiles and transfer to a bowl. Stir in the salt and use as desired.

ELOTES CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch casserole dish with softened butter or cooking spray and set aside.
• Put corn, eggs, mayonnaise, butter, lime zest and juice, chipotle flakes, granulated sugar, brown sugar and 1 cup Cojita in the bowl of a food processor. Pulse in short bursts to break up the corn, about 1 minute, then process for 3 full minutes, stopping occasionally to scrape down the sides of the bowl with a silicone spatula. Add the flour, baking powder, salt, pepper and half the cilantro and again pulse in short bursts until just combined. Pour into the casserole dish, using the spatula to smooth, and bake uncovered until the pudding is barely set and a bit jiggly in the center, 40 to 45 minutes.
• Just before the 40 minute mark, microwave the popcorn according to package directions, then empty the bag into a large bowl. Add the Tajin spice, remaining cilantro and 1/4 cup Cojita. Stir with a heavy wooden spoon or potato masher, roughly crushing the popcorn.
• Top the pudding with the crushed popcorn, gently pressing it into the top with your hands (you may not use it all, depending on how thick of a popcorn crust you want). Sprinkle with the remaining 1/4 cup Cojita and return to the oven, 10 minutes more. Allow to rest for 10 to 15 minutes before serving.

MIRACLE WHIP GRILLED CORN (ELOTES)

Steps:

• Heat grill to medium-high heat.
• Brush corn with oil. Grill 8 min. or until tender and golden brown, turning occasionally.
• Mix dressing, chili powder and garlic until blended; spread onto corn. Sprinkle with cheese and parsley.
• Serve with lime wedges.

MEXICAN STREET CORN (ELOTES) RECIPE - (4.5/5)

Steps:

• Light charcoal grill or preheat gas grill. When all the charcoal is lit and covered with gray ash, spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until mixed and set aside. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.