The simple Elote Dip recipe is all you love about classic Mexican street corn ... in an easy 15 minute retreat!
The first time we invited our European friends to eat Mexican food here in Spain, we prepared our usual round of tacos, rice, beans, dips ... and all spices were completely made.
Ha, according to our taste, everything was moderate. But while we saw everyone shrugging salsa indifferently and stacking their plates high with rice and trying to kindly drop tacos with tears in their eyes, we realized there was a reason why there was no halapeno in Barcelona. This country does not use "Picante" at least!
Of course, as the host that night, I was kicking myself and totally rushing to get more tortilla, rice and anything else that might come to the rescue. But as it turned out, everyone was very happy to prepare a practically whole dinner from this overwhelming drop! I made a huge bunch earlier that week with a bunch of corn residue on a piece of bread, and I pulled it out later that evening to serve as a taco top. But the second time she appeared on the table with a side of tortilla chips, everyone immersed me in ... and literally polished every last bite ... then they begged for the recipe.
Since then, I have been creating batches to bring parties and present them on maxi nights (now spice-free) with friends here, and people eat them every time. Also, good news? It takes just 15 minutes to make it natural, gluten-free (and vegetarian) -free, and easy to make with frozen or canned corn (or corn remains in the cob!), And muy delicioso.
Let's make some.
Thus ... blinked to win!
Diving components
Whole Corn (I usually use either canned or frozen, or you can cut corn from the cob)
Crunchy cottega cheese or fresco
Red onion (optional, but I like the extra flavor it adds)
jalapeño (also optional, especially if you are cooking in Spain, but highly recommended)
Greek Yogurt (or sour cream or mayonnaise)
Fresh coriander
garlic
Gear
chili powder
Prepare the rest of your ingredients. Chop garlic, coriander, jalapeno, red onion and measure the remaining ingredients.
Add everything together. Then mix the remaining corn and ingredients in a large mixing bowl, and stir until mixed.
Taste and adjust spices. I recommend adding a little salt and pepper, then also adding any additional ingredients you might prefer (like more lemon juice to tang, more Greek yogurt for creamy dipping, more heat jalapeno, etc.).
Serve! Then you are ready to go!
How to provide the service:
The magic of Mexican corn is that it can be served in all kinds - hot, cold, on a cup, in a cup, as a dip, as a lid, choose! I usually make a large group and then re-employ them in various ways over the course of a week. Unfortunately - because I know many will ask - it doesn't freeze well. But if you cool in an airtight container, it will remain in good condition for up to five days.
Enjoy everyone!
The first time we invited our European friends to eat Mexican food here in Spain, we prepared our usual round of tacos, rice, beans, dips ... and all spices were completely made.
Ha, according to our taste, everything was moderate. But while we saw everyone shrugging salsa indifferently and stacking their plates high with rice and trying to kindly drop tacos with tears in their eyes, we realized there was a reason why there was no halapeno in Barcelona. This country does not use "Picante" at least!
Of course, as the host that night, I was kicking myself and totally rushing to get more tortilla, rice and anything else that might come to the rescue. But as it turned out, everyone was very happy to prepare a practically whole dinner from this overwhelming drop! I made a huge bunch earlier that week with a bunch of corn residue on a piece of bread, and I pulled it out later that evening to serve as a taco top. But the second time she appeared on the table with a side of tortilla chips, everyone immersed me in ... and literally polished every last bite ... then they begged for the recipe.
Hey, Eloti! Who knows?!
Since then, I have been creating batches to bring parties and present them on maxi nights (now spice-free) with friends here, and people eat them every time. Also, good news? It takes just 15 minutes to make it natural, gluten-free (and vegetarian) -free, and easy to make with frozen or canned corn (or corn remains in the cob!), And muy delicioso.
Let's make some.
What is a break?
In fact, let's go back a second backup and talk about what it is, just in case any of you ask. The word "Elote" is literally translated to "corn on the cob" in Spanish. But most people know that it is a popular Mexican street corn, and it is traditionally covered with a mixture of mayonnaise, cotea, hot pepper, garlic and coriander, then grilled to perfection and served with a wedge of lime. I've been so obsessed since I was a kid, so much so that Barclay and I had a DIY wedding! But I have a few things about hanging food in my teeth. So I always preferred to eat my food with a spoon.Thus ... blinked to win!
Diving components
The classic Mexican cornstarch ingredients you'll need for this removal recipe include:
Whole Corn (I usually use either canned or frozen, or you can cut corn from the cob)
Crunchy cottega cheese or fresco
Red onion (optional, but I like the extra flavor it adds)
jalapeño (also optional, especially if you are cooking in Spain, but highly recommended)
Greek Yogurt (or sour cream or mayonnaise)
Fresh coriander
garlic
Gear
chili powder
How to do a dive:
Roast the corn. This step is optional if you are in a hurry, but I think it makes a big difference if you have time. Simply melt a little butter (or olive oil) in a pan, add the corn and let it cook until soft and roasted and caramelized around the edges. Meanwhile, while corn is roasting ...Prepare the rest of your ingredients. Chop garlic, coriander, jalapeno, red onion and measure the remaining ingredients.
Add everything together. Then mix the remaining corn and ingredients in a large mixing bowl, and stir until mixed.
Taste and adjust spices. I recommend adding a little salt and pepper, then also adding any additional ingredients you might prefer (like more lemon juice to tang, more Greek yogurt for creamy dipping, more heat jalapeno, etc.).
Serve! Then you are ready to go!
How to provide the service:
The magic of Mexican corn is that it can be served in all kinds - hot, cold, on a cup, in a cup, as a dip, as a lid, choose! I usually make a large group and then re-employ them in various ways over the course of a week. Unfortunately - because I know many will ask - it doesn't freeze well. But if you cool in an airtight container, it will remain in good condition for up to five days.
Enjoy everyone!
Ingredients:
- 1 tablespoon butter or olive oil
- 1 lb (about 3.5 cups) whole kernel of corn
- 2 cloves garlic, minced
- 1 jalapeno, chopped and finely chopped
- 1/4 cup chopped red onion
- 1/4 cup shredded cottega cheese or frisco kizu
- 3 tablespoons of chopped fresh coriander
- 3 tablespoons of Greek yogurt (or mayonnaise)
- 1/2 teaspoon of chili powder
- Juice 1 lemon
- Kosher salt and fresh black pepper
directione:
- Melt the butter in a large skillet
- High medium heat. Add the corn and cook for 10 minutes, stirring occasionally until golden and caramelized. Add garlic and saute for another two minutes until it becomes fragrant.
- Remove from heat and add corn to the mixing bowl. Add the rest
The simple Elote Dip recipe is all you love about classic
Reviewed by EL KATIBI MARIA
on
May 19, 2020
Rating:
Reviewed by EL KATIBI MARIA
on
May 19, 2020
Rating:
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