Pati's Mexican Table : TVRecipes
CRAZY CORN
Elotes callejeros
Serves 6INGREDIENTS
6 fresh ears of corn, husked and rinsed
Unsalted butter, to taste
Mayonnaise, to taste
1 cup crumbled queso cotija or queso fresco, or to taste
1 lime, or to taste
Kosher or sea salt, to taste
Dried ground chile like piquín or a mix like TajínTO PREPARE
To cook the corn, you can grill it or boil it. To grill, brush the ears of corn with a bit of oil. Place them over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes total. Remove from the heat. You can also cook the corn it in boiling water until soft and cooked, less than ten minutes.Once cooked, stick the corn on corn holders or a wooden stick. Choose your toppings! Traditionally in Mexico, we: spread butter, then a layer of mayonnaise, coat thoroughly with crumbled cheese, sprinkle with salt and ground chile and finally, drizzle with freshly-squeezed lime juice.
POSTED IN: Pati's Mexican Table, TVRecipes
TAGS: Chile, cob, Corn, crazy, EP205, Jinich, lime, Mayo, Mexican, Patricia, Queso Fresco
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subscribe to rssPatty,
That’s why I rub the butter and or mayo before, that makes it stick… and it also tastes yummy.
[...] also made “crazy” / Mexican street corn. I saw this on a cooking program and modified it for our ingredients…Take cooked (boiled or grilled) corn on the cob (frozen [...]
Who doesn’t adore Pati, with her sweet personality and cheery voice?!
I have decided to try tossing drained canned corn with a little oil,
grilling it, and then tossing it with the rest of the ingredients, making it all accessible to a Mom with dental issues.
Wish me luck! =)
Thank you Dorothy! Good luck: I am sure it will be delicious.
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The Pati's Mexican Table TV show is produced by Follow Productions and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by GOYA Foods, Mission Foods, Mexico Tourism, Avocados From Mexico and TAJIN.
Dear Pati,
How in the world do you get the queso to stick to the corn? I’m using Cotija, getting it as fine as I can, even rolling the corn up in wax paper filled with the cheese, but only a very little bit stcks.
Muchissimas!
Patty