Ever since I saw the movie Nacho Libre this weekend (which is hilarious!) I have had a strong craving for elote.
In case you are wondering what I'm talking about, elote is Spanish for corn. Elote is also known as elote asado, or grilled corn on the cob and is a common food sold by street vendors in Mexico. If the corn is not grilled, and it is boiled, then it's just called elote.
One of the characters in the movie Nacho Libre, Esqueleto (pictured in the image below), was always walking around with an elote in hand. In addition to making me making me hungry, the elote sure made for some great comic relief.
The corn sold in Mexico is not always as sweet as the corn sold here, so the elote sold by vendors usually comes spiced with chili, lime, or cream. The vendors usually have some mayonnaise in their cart, so you can add to the elote. Yuck. Mayonesa, no mas no.
Get that corn outta my face!
I'm sure everyone has their own way of making elote, and their ingredients for adding flavor (I just prefer salt and butter), but if you are looking for a recipe, here is a good one from Epicurious.com - Elote asado recipe. I will post it here for you:
6 ears fresh sweet corn, in their husks
3 tablespoons unsalted butter, melted
About 1/2 cup Thick Cream or commercial sour cream mixed with a little milk or cream
1/3 cup crumbled Mexican queso anejo or queso fresco, or cheese like Parmesan, feta or farmer's cheese
About 1 tablespoon hot powdered chile
1. Preliminaries. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.
2. Grilling the corn. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.
The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam. First roasting in the husk penetrates the corn with leafy flavor, but the step is often omitted-especially with sweet corn.
The meaty, nonsweet field corn used in Mexico can be prepared as directed; those who like no-nonsense eating will love the texture.
Powdered chile de arbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile they're less hot, so I can put more on.
Start soaking and fire building an hour before serving. There is little else to do in advance; if you plan to have your charcoal fire going for a long time, you may complete the in-husk steaming well ahead of the final grilling.
Let me know how that turns out for you. Here are some more recipes you may want to look at:
Williams Sonoma - Elote asado
Complete Recipes - Elote asado
What's Cooking America - Grilling corn on the cob
Epicurious.com - Corn on the cob with cheese and lime
Enjoy those recipes! Oh and Nacho Libre is playing in theaters now.
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