Elotes is the name given in Central America to ears of sweet corn still moist and slightly tender. Name that in South America changes to corn, with the exception of Venezuela, where they are called jojotos.
Presents in the form of cobs, the authentic Mexican corn they usually look like snacks —street food— in numerous cities of the country, being the most frequent to consume roasted or cooked, as is the case that we are going to do today.
As you can see, you can do this recipe with corn cobs already cookedwhich will only have to be heated slightly in hot water, then spread with a cream that combines different flavors between spicy, acid and bitter that is very tasty.
As in almost all Mexican dishes, elotes they must be a little spicy, but we can modulate its degree or remove it if we are not convinced. What we are sure of is that of the Mexican recipes that we have made in WTPthese elotes are going to go to the same podium as the guacamole, the tacos al pastor, the quesadillas, the nachos with cheese, the skis and the tortilla chips.
The first step is to warm the corn, so we submerge the cobs in a liter of hot water for five minutes and we take them out.
In the meantime, we make a cream with mayonnaise, sour cream, cream cheese, mustard, chili paste and lime juice.
We paint with a brush corn cobs with this cream, top with grated cheese and season with chili powder, ground cayenne and lime zest.
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With what to accompany the Mexican-style corn
We can modify the spiciness of this appetizer at will, although it is recommended that it have a little bit of punch. You can use it as an appetizer or as a mid-afternoon snack, but it is really at home that it is best served as a starter.
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