Go to the Recipe: How to Grill Mexican Street Corn (Elote)
So are you guys mind readers or what? I was just thinking about making some elote this weekend.
what brand/type would you recommend as a "mellow flavored mayo"? (I hate mayo).
You can try grilling a starchy (not sweet) corn on a lower fire, to allow the starch to cook through. As with your recipe, leave lubrication for last. In my country we grill corn (say 3 to 4 minutes per eighth) and when ready, slightly charred as yours, then butter it up, add salt and enjoy.
Try a French mayo or a Japanese one. These are way above what you find in the regular US stores. For the Japanese mayo "Kewpie". If you have time, make your own Kewpie or French mayo. Chefsteps has a recipe for it https://www.chefsteps.com/activities/japanese-kewpie-style-mayo
You could try to make Eric Ripert's mayonnaise too http://www.businessinsider.com/eric-riperts-home-made-mayonnaise-2013-10
Enjoyed the pictures... but I could go to allrecipes.com for this kind of fluff.
On getting a gas grill hot. I went through this pursuing a 750 degree internal temp. It's easy to do in a charcoal fueled kamado but I wanted to do it in gas for a project. I used a Weber Q320. The first thing I did was remove the top and take out the black paint with MEK. I then used 2000 degree F manifold paint ( auto parts stores ) and pained the inside of the top flat white. It went from 600 to about 680 just doing that. I troweled the top and bottom with about a cm of silicone and got close to 750. This was 750 sustained with the top down. Open it for 10 seconds and was 550. That sucked as I wanted to roast steaks in it. So made a door in the back of the top that allowed me to put a steak in there is about 2 seconds. It worked. The steaks weren't fit to eat ( contrary to the 750 degree myth ) but that grill was hot.
White reflects heat better than a mirror surface ( aluminum foil ) but doing what I did is a bit extreme.
Or try making your own! I use this recipe for super simple, quick, delicious results, but also add in 5-6 cloves of garlic after the initial whip for elotes. http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html Also, sub in lime juice for lemon in the recipe.
And to make it really Mexican, use the white, blue or any corn other than the sweet yellow one. I have actually tasted elotes like this and like them a lot, but usually this preparation is used only for boiled or steamed elotes, while grilled ones only require salt, lime and piquin. By the way, in the name of authenticity, here we dont use a generic "chili powder", and in this case it usually is ground chile piquin.
Adding to Rafael's comment, in Mexico, boiled and steamed elotes are covered with Mexican crema; very seldom with Mayo. Thus, to make it really Mexican, find the cotija cheese shown in one of the pics and the Mexican crema from the same company. You will find that the flavor of the cheese just brightens up with the crema and elote underneath. Yes, grilled elotes just need salt, lime and chile piquín.
oh god..there is always one of you people in the crowd isn't there?
And yet here you are. You might watch this video. They tend to do their own thing as the spirit moves them.
I've already made elote twice in the past few weeks, so I'm glad Chefsteps is getting on board. As a Texan, I can second Fernando's comment that crema is more commonly used and more refined-tasting than mayo. (Sometimes if I can't find crema, I'll thin out regular sour cream with some milk.) However, I understand the appeal of mayo because it helps the cheese stick better, and I also agree with those who desire a more subtle and refined mayo if you're going to go that route. Hellman's or the like is a bit too... bleh. Also, I've seen and had versions with both cotija and queso fresco. Cotija is a bit crumblier with deeper flavor. The queso fresco is a bit more like crumbly mozzarella. Both are good.
Awesome video and incredible chefs. That's why I'm always here.. looking for new ways to cook and be inspired. Just slightly frustrated by what seams to be an appeal to masses approach to recent recipes. Can't please everyone. But mostly just venting my emotions for still not cooking with joule.
I have made this many times but never with mayo. I make my own Mexican Crema using a pint of heavy whipped cream to which I add two tablespoons of whole fat buttermilk. Put in glass jar, shake and allow to sit at room temperature for one day or so then refrigerate. It is the consistency of clotted cream or creme fraiche. It is freekin delicious!!!
Well, this is one recipe that would have benefited from a video presentation. The pictures help but move from corn on the grill to finished product. The mayo barely sticks to the hot corn, the cheese doesn't crumbles like yours (I had to freeze it to be able to grate it). I love mexican street corn, and you guys usually do a great job, but I feel this could have been better presented.
