THE ELOTE (Mexican Street Corn)RECIPE
Corn season is going to end in India soon and rather than regular Indian ‘Bhutta’ I thought why not let’s just try something different this time. I had one last batch of corn cobs resting in my pantry to be cooked for this season.
After scrolling over multiple corn recipe ideas on Pinterest for two days, I got stuck to this one and I’m so glad I tried this.
So, here we are straight to the roots of a Latin American. A traditional delicacy served all over the streets of Mexico, Elote (aka grilled corn on the cob).
Elote is traditionally served with mayo, sour cream dressing, and toppings like queso fresco cheese crumbles, cayenne pepper, and lots of fresh parsley (aka curly coriander).
I gotta you……. don’t worry about all these ingredients, I’ve mentioned some healthier substitutes which are easily available in the market. So, you can try this without any excuses.
So, let’s take a look over some preparation basics and the recipe instructions, listed down below.
Learn about your ingredients-
Corn is also known as Maize and it was first discovered about 10,000 years ago in Southern Mexico by indigenous people. This crop is widely cultivated all over the world and it is a staple food in many countries.
Different colors of corn kernels like, red, yellow, black, and purple are all rich in water, carbohydrates, proteins, and dietary fibers.
Maize is also an optimal source of Vitamin B-complex, Magnesium, Potassium, and Phosphorous.
There are a total of six different types of corn including, flour corn, dent corn, sweet corn, etc. Added to this, multiple products are produced while corn processing like cornmeal, corn starch, and corn syrup. This is also used to make beverages like bourbon whiskey, ethanol, and biofuels.
Preparation Basics 1: How to grill the corn cob?
Grilling the corn gives a sweet texture from the inside and char-coaled edges on the outside. Firstly remove the corn husk and separate top corn silk threads completely.
Drizzle some vegetable oil (use any oil with light flavor) and massage the cob completely. Now, you can put these either on a gas stove or a charcoal barbecue griller by consistently turning sides.
You can also wrap the greased cobs in aluminum foil and put them inside a 425 F pre-heated Oven for 20 – 25 minutes or until completely cooked.
Preparation Basics 2: How to make hung curd?
You can use store-bought low fat hung curd but I’m using homemade low-fat yogurt. Transfer 2-3 cups of fresh yogurt inside a muslin cloth and tie this hanged somewhere in your kitchen for 3-4 hours.
So that excess water will get completely separated and you will be left with only a thick paste of yogurt for the topper’s dressing.
MACROS (Per Serving)
Total Calories: 155 calories
Nutritional value* mentioned above is calculated by manual data insertion on meal trackers, none of the meal tracers are completely accurate. Understand that there must be slightly fewer or more fluctuations in the number of macros depending upon various factors.
In a mixing bowl pour hung curd, sour cream, and other ingredients like chopped onions, cottage cheese, coriander, lemon juice, and a dash of sea salt.
Give all the ingredients a good mix until gets well combined as a thick white dressing to top over the grilled corn.
Top the grilled corn cobs with prepared hung curd topping mix and sprinkle some extra, lime juice and red chilly powder, if you love spicy food.
- Finally, top it up with some fresco cheese or any crumbly texture cheese of your choice. (Completely Optional Step)
I tried this recipe for the very first time and everyone in my family including me, loved it. So, we’ll be making these more often as soon as the next corn season hits back over here in India.
If you are also going to try this recipe, don’t forget to tag me on Instagram – @the.sculpt.fitness
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HAPPY EATING 🙂