Steps to Prepare Homemade Elote (Mexican Corn)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, elote (mexican corn). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Elote (aka Mexican Street Corn) is an unbelievably popular antojito (little craving or street food) that Elote will have you reconsidering your stance; or, at the very least, make one incredible exception. Elote (the Mexican name for corn on the cob) is a simple concept with slow roasted meats, fresh ingredients and marvelous margaritas. We wanted to make it quick and easy for the families that have. Mexican street corn is a staple of summer and it's easy to make at home!

Elote (Mexican Corn) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Elote (Mexican Corn) is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have elote (mexican corn) using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Elote (Mexican Corn):

1. Make ready 4 Whole corn cobs
2. Make ready Parkay Squeeze butter (mostly sold at Stater Bros.)
3. Make ready Best foods mayonnaise
4. Take 1 Kraft parmesan cheese
5. Take 1 Tajín Clásico seasoning- con limón/with lime (optional)

The precise definition of authentic elote is—as is true of many of the best global street foods—a bit difficult to pin down. By The Bon Appétit Test Kitchen. Elote, aka Mexican Street Corn, is charred & juicy corn on the cob smothered in a cheesy chile, lime, and cilantro Elote (Mexican Street Corn). More Ways to Search: Recipe Index · Ingredients Index.

Steps to make Elote (Mexican Corn):

1. Take husks off of all of the corn. Wash the corn cobs to take the stringys off.
2. Fill a large pot with cold water to about 2/3 full. Place corn cobs in pot and heat on low heat. Cover and let boil for ~2 hours. You'll know it's ready when your house smells like corn. (If you can't smell corn without lifting the lid, it needs more time. If the water starts overflowing, you've cooked them too long.)
3. When the corn is ready, take it out of the pot using tongs (or drain water before taking it out).
4. Cover corn cob with Best Foods Mayo and Parkay Squeeze.
5. Sprinkle with Parmesan cheese and Tajín. Enjoy!

Elote, aka Mexican Street Corn, is charred & juicy corn on the cob smothered in a cheesy chile, lime, and cilantro Elote (Mexican Street Corn). More Ways to Search: Recipe Index · Ingredients Index. I don't know if there's a tastier way to enjoy corn on the cob then Elote corn, smothered in a creamy mayo sauce and topped with chili powder, cheese and lime. As served by street vendors in Mexico. Grilled ears of fresh corn are spread with mayonnaise and sprinkled with grated cotija cheese.

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