In the Kitchen: Elote- Mexican Street Corn

(WTNH)– Heide Lang from The Fig Cooking School show us how to make Elote: Mexican Street Corn.

Native corn is now plentiful at the farmers markets so this is a perfect recipe for August. Elote is a classic Mexican street food made with grilled or seared corn, coated with a mixture of spices, lime juice, Mexican mayonnaise, and crema (Mexican sour cream) and then sprinkled with cotija cheese.

This dish is a real crowd pleaser, but easy to make. Elote, is a great party snack or a side dish and puts corn in a whole other realm. The only problem with elote is that it is hard to eat just one!

The Fig Cooking School, LLC is an exciting gourmet cooking school that teaches home cooks how to prepare fabulous, interesting food without spending hours in the kitchen. Their mission at Fig is to “find your inner gourmet.”  Their classes are taught with only the finest ingredients and feature foods that are seasonal, local and organic often purchased from nearby Connecticut farms.

Elote: Mexican Street Corn Recipe:

Serves 8
Chef Heide Lang from The Fig Cooking School  (www.figcookingschool.com) is back in the kitchen preparing a Elote, a vibrant Mexican corn dish.  For more great recipes, go to Fig’s food blog, (www.roadhomeculinary.com).

Ingredients:
•    8 ears of corn shucked
•    1-2 tablespoons canola oil
•    2 tablespoons melted butter, cooled
•    ¼ cup mayonnaise (preferably Mexican)
•    1/4 cup crèma or sour cream*
•    2 teaspoons chili powder
•    2 teaspoons lime juice
•    2 teaspoons lime zest
•    ½ teaspoon ground cumin
•    ½ teaspoon ground pepper
•    ½ teaspoon kosher salt
•    ½-3/4 cup grated cotija cheese

Special equipment you will need: 12-15-inch cast iron or non-stick skillet

Preparation:
1.    Evenly brush 1-2 tablespoons of canola oil on hot cast iron skillet.
2.    Add ears of corn to the skillet and cook on high flame for about 10 minutes, turning frequently until the corn begins to brown on each side (be careful not to burn).
3.    While browning the corn, whisk together all the ingredients but the cotija cheese in a small bowl. Mix well.
4.    When the corn is done, brush the cream mixture on each corn and generously sprinkle with cheese.
5.    Serve immediately.

*Crèma is a rich Mexican sour cream that can be purchased at supermarkets specializing in Mexican and Latin goods, such as CTown and Mexican grocery stores on Grand Avenue in Fair Haven.

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