Elote Palomitos For Spunky Mexican Seasoned Popcorn Food
ELOTE-STYLE POPCORN
Tajín, a chile-and-lime-zest seasoning salt, earned its cult following by giving mangoes and margarita rims a kick. Sprinkle it on popcorn for a twist on elote, Mexican street corn- the addictive snack is just the thing for a Cinco de Mayo party.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Heat oil and a few popcorn kernels in a large, heavy-bottomed pot over high. When kernels pop, add 1/2 cup kernels, cover, and remove from heat; let stand 30 seconds. Return to high heat; cook until popping stops, about 2 minutes. Transfer to a bowl. Toss with butter, cheese, Tajín, and salt. Add more Tajín to taste, and cayenne for extra heat, if desired.
ELOTE
The experts at Food Network Kitchen share their easy recipe for grilled Mexican street corn, also known as elote. All you'll need is corn, vegetable oil, mayonnaise, Cotija cheese, Ancho chile powder and lime wedges.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high.
- Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes.
- Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with chile powder and serve with lime wedges.
ELOTE APPETIZER FROM THE ELOTE CAFE
I had the pleasure of dining in The Elote Cafe in Sedona and met Chef Jeff Smedstad, formerly of Los Sombreros in Scottsdale. Reservations are not accepted and his foodie fans start lining up at 4:30, just to get a seat! I loved the food so much, I bought his cookbook and had it autographed. P.S. Jeff, you rocked my world too! ;^P ___ *Prep time is based on grilling, shucking, cooling.
Provided by Chicagoland Chef du
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
- Set the roasted ears aside until cool enough to handle, then shuck them.
- Cut the kernels off the cob.
- When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
- Add the corn kernels and warm through,.
- Pour into a bowl and garnish with the cheese, cilantro and ground chili.
- Serve immediately with crispy tortilla chips.
ELOTE (MEXICAN STREET CORN) RECIPE BY TASTY
Here's what you need: corn, canola oil, mayonnaise, sour cream, lime, chipotle powder, cotija cheese, fresh cilantro
Provided by Rie McClenny
Categories Sides
Yield 3 servings
Number Of Ingredients 8
Steps:
- Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
- Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
- In a small bowl, combine the mayonnaise, sour cream, and lime juice. Brush all over the corn.
- Sprinkle the corn with the chipotle powder, cotija cheese, and cilantro.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 34 grams, Fat 33 grams, Fiber 4 grams, Protein 8 grams, Sugar 7 grams
MEXICAN ELOTE
Make and share this Mexican Elote recipe from Food.com.
Provided by Food.com
Categories Corn
Time 22m
Yield 4 Ears
Number Of Ingredients 10
Steps:
- Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
- In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese.
- Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges.
Nutrition Facts : Calories 138.4, Fat 3.2, SaturatedFat 1, Cholesterol 4.3, Sodium 413.2, Carbohydrate 27.6, Fiber 3.6, Sugar 5.9, Protein 5.3
ELOTE PALOMITOS FOR SPUNKY MEXICAN SEASONED POPCORN
Offered to Jeff's guests who dine at Elote Cafe while they are waiting for a table. They don't take reservations, so grab a cold beer or chardonnay from the bar and enjoy. The wait will pass fast cuz you're with your fave friends and tossing back this tasty treat. Pop as much plain popcorn as you like and season with the seasoning mix. From Jeff Smedstad, Chef and Owner of Elote Cafe, Sedona, AZ.
Provided by Chicagoland Chef du
Categories Mexican
Time 10m
Yield 1/2 cups
Number Of Ingredients 6
Steps:
- Mix it all together and toss with your hot popcorn! Use as little or as much as you like.
- Open a bottle of beer & wine. Pour into the appropriate glasses.
- Plug in a good movie and enjoy your night!
Nutrition Facts : Calories 106.7, Fat 0.5, Sodium 113177.4, Carbohydrate 26.4, Fiber 0.3, Sugar 25.4, Protein 0.4
SKILLET ELOTE (MEXICAN STREET CORN)
All the flavors you love in Mexican street corn made in a skillet for times when grilling isn't an option.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
- Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
- Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 18.8 g, Cholesterol 13.8 mg, Fat 9.9 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3 g, Sodium 184.4 mg, Sugar 3.1 g
CHORIZO - ELOTE CAFE
From Jeff Smedstad, Chef and Owner of the Elote Cafe, Sedona, AZ. This recipe includes his recipe for "The Cure" spice rub blend. Once everything is combined, allow the chorizo to cure for 6 hours up to 4 days before cooking. Prep time = making Cure seasoning, prepping & combining all ingredients. Cook time = 6 hour chill time, so plan ahead.
Provided by Chicagoland Chef du
Time 7h
Yield 2 pounds
Number Of Ingredients 19
Steps:
- Make "The Cure" spice rub blend. NOTE: You will be using 2 Tablespoons in this recipe. Store the remaining in an airtight container and use whenever a recipe calls for using a rub for your chicken, duck, rabbit, etc.
- Mix all ingredients together well in a large bowl, kneading as you would for bread dough. Cover with plastic wrap and refrigerate or uncover to air dry, if you can stand the pungent smell in your fridge. It will allow it to become more flavorful.
- Allow the mixture to be refrigerated for at least 6 hours or as long as 4 days, so the chorizo ripens.
- Cook in a frying pan, drain off the excess fat. (*Save the fat for making your own refried beans).
Nutrition Facts : Calories 1699.2, Fat 98.8, SaturatedFat 36.2, Cholesterol 327.2, Sodium 57018.1, Carbohydrate 124.6, Fiber 6.5, Sugar 108, Protein 80.4
MEXICAN CORN ON THE COB (ELOTE)
My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores.
Provided by blakleyl
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat.
- Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 28.9 g, Cholesterol 53.1 mg, Fat 29.1 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 368 mg, Sugar 4.8 g
COCTEL DE CAMARONES - MEXICAN SHRIMP COCKTAIL APPETIZER
From Chef Jeff Smedstad of Elote Cafe, Sedona AZ and The Elote Cafe cookbook. He reveals the secret ingredient in this recipe. I'm not sure which ingredient that is, maybe the catsup? Eh, who cares, this rocks! It's kinda like a gazpacho packed with shrimp. My two favorite things in a schooner! Serve with saltine crackers or crispy tortillas fro dipping & scooping. Enjoy! NOTE: cook = chill time and does NOT include time to cook shrimp. See my recipe for Recipe#288186
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the shrimp using recipe Recipe#288186 , chill completely.
- Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
- In a bowl mix all the remaining ingredients and pour over shrimp.
- Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
Nutrition Facts : Calories 260.5, Fat 8.3, SaturatedFat 1.2, Cholesterol 22.7, Sodium 1548.8, Carbohydrate 43.9, Fiber 6.5, Sugar 17.2, Protein 6.8
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