Elote- Mexican Street Corn
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Elote- Mexican Street Corn
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Author:
Andre Training Collaborator
Ingredients
- 3 ears of corn (In husk)
- 1/2 cup mayonnaise
- 1 1⁄3 cups crumbled cotija cheese
- 3 tbs fresh chopped cilantro
- 4 tsp chile powder
- 1 lime, cut into 4 wedges
Directions
- Layer moist husks into the bottom of your 10" Freedom skillet.
- Place moist corn on top of husks
- Cover and cook on medium heat for 12 mins
- After 12 mins., transfer corn to a plate. Then remove husks from the skillet
- To give a grilled appearance keep the skillet hot and return corn to skillet without husks
- Use a paper towel to carefully press the corn to the skillet
- Turn the corn and repeat step 5
- When optimum grilled appearance is reached, turn of burner and move corn to plate
Dressing the corn:
- First apply a thin layer of Mayonnaise fully around each ear of corn
- Sprinkle Cotija Cheese fully around each ear of corn
- Apply chili powder to your choice of heat level
- Squeeze fresh lime wedges over the corn and garnish with fresh cilantro
Recipe Note
Kitchen Craft Products Used:
10" Freedom Skillet