Hello, I’m Elise. Today, I’m gonna show you how to prepare elote (mexican corn) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Elote (Mexican Corn) Recipe
Elote (Mexican Corn) is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Elote (Mexican Corn) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook elote (mexican corn) using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Elote (Mexican Corn):
- Prepare 4 Whole corn cobs
- Take Parkay Squeeze butter (mostly sold at Stater Bros.)
- Prepare Best foods mayonnaise
- Get 1 Kraft parmesan cheese
- Prepare 1 Tajín Clásico seasoning- con limón/with lime (optional)
Instructions to make Elote (Mexican Corn):
- Take husks off of all of the corn. Wash the corn cobs to take the stringys off.
- Fill a large pot with cold water to about 2/3 full. Place corn cobs in pot and heat on low heat. Cover and let boil for ~2 hours. You’ll know it’s ready when your house smells like corn. (If you can’t smell corn without lifting the lid, it needs more time. If the water starts overflowing, you’ve cooked them too long.)
- When the corn is ready, take it out of the pot using tongs (or drain water before taking it out).
- Cover corn cob with Best Foods Mayo and Parkay Squeeze.
- Sprinkle with Parmesan cheese and Tajín. Enjoy!
So that is going to wrap it up with this special dish elote (mexican corn) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
