Having discovered Mexican Elote Corn several years back I use it when I can. It is quite flavorful and works well within a particular cuisine or menu. It uses roasted corn on the cob with herbs, butter, cotija cheese, and mayo. This keeps the same flavor, but in a casserole setting. I used canned corn, but skillet fried it for several minutes to cook crispy.
1/2 cup fire roasted Hatch Green Chiles
2 Tbsp. butter
1/4 cup mayo
1 tsp smoked paprika
6 cups corn kernels
3 ounces Cotija Cheese
1 tsp lime juice
1/2 cup cilantro
salt and pepper to taste
First of all, DRAIN and pour all the corn kernels into a large, deep skillet and sizzle on medium while stirring for several minutes, till aromatic and nearly crispy. In a large bowl mix the butter, mayo, paprika. Pour this mix along with the green Chile, lime juice, cilantro and salt/pepper into the skillet with the corn and stir. Serve hot from skillet. Whereas the 'on the cob' variety is more aesthetically pleasing during the summer months, this casserole works all the time.
The pulled pork turned out GREAT, the best I've ever made. 8.5 hours at 250F over oak wood, rubbed out with KOSMOS Killer Bee Honey and spritzed with Apple Juice/Cider Vinegar. The corn was also good, the perfect complement, even being my first attempt with this recipe. Barb gave it her seal of approval, I'm good.
"You had me at Elote'"
Rich, Barb, Roux, and Josie Wales Hilts
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