Recipes for "elote"

Cook quinoa and prep ingredients.

Drizzle a generous amount of olive oil in a skillet and add the pepper rings. Cook over medium heat, stirring occasionally, for about 20 minutes or until very soft and roasty-looking. Squeeze a little lime juice in the pan to lift all the browned bits off the bottom of the pan when you’re done! More flavor!

Whisk up the dressing ingredients. Taste and adjust. It’s okay if it’s super salty – it’s going on a bunch of raw, unseasoned ingredients so we want it to have lots of flavor!

Toss ingredients or arrange in a bowl just before serving (quinoa, corn, beans, peppers, cilantro, and topped with dressing and cheese). Serve with grilled chicken, dip with chips, or on its own as a meal!

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.

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.

Garlic and Jalapeño: Heat the butter and olive oil in a large skillet over medium heat. Add the jalapeños and garlic and sauté for 5-10 minutes, until very soft and fragrant (but don’t burn or brown the garlic).

Flour, Milk, and Cheese: Add flour and stir until everything is coated – about one minute. Add the milk slowly and whisk until a smooth bubbly mixture comes together. Remove from heat and stir in the Chihuahua® Brand Quesadilla Cheese until smooth and melty. Low and slow!

Topping and serving: Season with salt and stir in most of the corn. Arrange a little “elotes pile” on top: remaining corn, cilantro, queso fresco, and chili powder. Best served warm with tortilla chips for dipping! YUUUUUM.

Gather the ingredients.

Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes.

Drain the corn.

Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.

Add zucchini and tomatoes; cook and stir for 5 minutes.

Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes.

Sprinkle with cotija cheese and serve.

Gather the ingredients.

Soak corn in cold water for at least 1 hour.

Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.

Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes.

Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.

Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.

Serve and enjoy!

Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.

Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.

Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

Place poblano peppers onto the prepared baking sheet; brush with 1 tablespoon vegetable oil. Roast in the preheated oven for 20 minutes, then flip and continue roasting until the skin is charred and the flesh is soft, about 20 more minutes.

Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.

Bring a pot of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.

Remove peppers from bowl, peel and discard the skins, and remove seeds and stems. Cut peppers into strips.

Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat; add onion. Cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low and stir in cream and Manchego cheese; simmer until cheese melts, about 5 minutes.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.

Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.

Preheat a gas grill with all burners on High for 10 to 15 minutes. Shape pizza dough and brush with olive oil.

Reduce the flame on half of the grill burners to Low, to create areas of direct and indirect heat.

Carefully place dough (olive oil side facing down) onto the grill over direct heat Close the cover. Let dough grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes.

Use tongs to move dough to the indirect heat; do not flip dough over! Cook 2 to 3 more minutes. Remove dough to a baking sheet.

Stir together 2 tablespoons sour cream, mayonnaise, and 1 1/2 teaspoons Tajin seasoning. Spread sour cream mixture over dough. Mix remaining Tajin, cotija, quesadilla cheese, corn, and red onions. Distribute topping mixture over dough.

Return pizza to grill. Grill until cheese is melted, about 3 minutes. Carefully remove pizza from the grill. Scatter cilantro and jalapeños over pizza, and drizzle with additional sour cream. Mix melted butter with remaining 1/2 teaspoon Tajin seasoning and brush crust with Tajin butter. Cut into wedges and serve.

Combine Mexican crema, lime juice, mayonnaise, cayenne pepper, salt, and cumin in a large bowl until well blended.

Add corn, cotija cheese, cilantro, and serrano pepper; stir until well combined.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.

Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.

Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.

Stir mayonnaise, sour cream, garlic, and lime juice in small bowl. Combine cheese and chili powder in another small bowl.

Spread mayo mixture onto warm ears of corn. Sprinkle with cheese mixture. Serve warm.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.

Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.

Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.

Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.

Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.

Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Spread corn on the baking sheet. Add lemon, pulp-side up.

Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.

Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.

Gather all ingredients. Heat an indoor or outdoor grill to medium-high heat.

Add corn and jalapeno directly to the grate. Grill 5 minutes. Turn and grill 5 minutes more.

Transfer to a cutting board. Cut corn off the cob. Seed and chop the jalapeno. Set aside.

Whisk mayonnaise and hot sauce together. Set aside.

Heat water, half-and half, and chili powder in a large skillet over medium heat. Add ramen and simmer for 2 minutes. Flip ramen over and cook until noodles are broken up, about 2 minutes more.

Stir in mozzarella cheese and cook until slightly thickened, about 2 minutes.

Stir in corn and jalapeno.

Transfer to serving dishes; top with mayonnaise mixture. Garnish with lime wedges, cotija, and cilantro.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Cook corn on the preheated grill for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.

Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.

Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.

Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened, 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or 1/2 cup if blending in two batches, and blend until puréed. Strain the mixture into a bowl using a fine-mesh strainer; discard the solids. Run liquid once more through a clean strainer.

Stir in milk; transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar, vanilla extract, and salt; bring to a gentle simmer.

Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency, about 5 minutes. Immediately remove from heat. Pour into pudding bowls, soup bowls, or cups.