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In a large pot, bring 4 quarts water to boil. Add corn and boil until bright yellow and tender, about 4 minutes. Set aside to cool slightly, then skewer with sticks if desired. Rub an ear of corn with half a lime, then coat with 2 tablespoons mayonnaise (a spatula works well).
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Hide Step Photos. Bring 1 cup of water to a boil and add sugar. When water is boiling, add corn and cover with lid. Simmer corn for 3-5 minutes or until corn is cooked though and tender. While corn in simmering, combine mayonnaise, sour cream, sriracha, Kosher salt, and lime salt in a small bowl.
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Remove the corn from the grill and cool for 5 minutes. Dip the corn: Hold the drinking glass of sauce at an angle, then dip a cooled ear of corn into the mixture, turning the cob to coat completely. Hold the cob over the glass and shake gently to let the excess sauce drip back into the glass.
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Step 2 Brush corn all over with oil. Working in batches, arrange corn in basket and cook at 400°, turning halfway through, until tender, 10 to 12 minutes. Step 3 Meanwhile, in a small bowl, mix.
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Preheat an outdoor grill or indoor electric grill to high heat. 2. Grill the corn cobs directly on the grill grates, rotating every 2-3 minutes, until lightly charred on all sides and cooked through. Remove and set aside. Optional: once the corn has cooled down enough to handle them, push a wooden skewer into the husk.
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Elote Recipe Ingredients. Here's what you'll need to make this elote recipe: Fresh sweet corn, of course!Use the freshest corn on the cob you can find. Mayonnaise - It creates a creamy coating for the corn and helps the other fixings stick. I love the flavor of 100% mayo on elote, but if you prefer, you can sub Mexican crema or sour cream for some or all of it.
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Shuck the corn, remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove. When corn is cool enough to touch but still warm, insert wooden stick into core as a handle. Brush corn with 1 tablespoon of mayonnaise, sprinkle with 2 tablespoons cheese and squeeze of lime wedge.
The Four Seasonings elote from {On a Stick!}
How to make Elote: Cook the Corn: You can cook the corn cobs on the stove, on a grill, or in the instant pot. For the stove, bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes. Spread with Butter (Optional): If corn was cooked on stovetop or instant pot, Spread melted.
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Cook the Corn. 3. To cook the corn on the cob, you have 3 easy options: Grill the corn for 15-20 minutes. Cook on the stovetop in boiling water for 5-7 minutes. Cook corn in a pressure cooker for 2 minutes. For full stovetop directions, see our boiled corn on the cob recipe.
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Meanwhile, in a small bowl mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside. When ready to eat, in a large skillet add the corn and the mayonnaise mixture and sauté over medium-low heat until warm.
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Instructions. Preheat the grill for direct grilling over medium heat. In a small bowl mix together the Greek yogurt, mayonnaise, chili powder, garlic, and cilantro, if using. Shuck the corn and put the cobs on the grill. Cook, turning often, until the corn kernels are cooked and some of them have browned, 8-10 minutes.
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Directions. Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
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How to Make Homemade Elote. Getting your corn tender is the "hardest" part about making Mexican street corn. Boil the corn. Fill a large pot with water and add the white corn. Let them boil for 15-20 minutes or until tender. Remove them from the pot and set them aside to cool.
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Step 1: Preheat the grill: Heat the grill to medium-high heat. Step 2: Place the corn on the grill: Carefully place the prepared corn directly on the grill grates. Step 3: Grill the corn: Cook the corn for about 5 minutes, turning occasionally, until the kernels are tender and charred in spots.
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Preheat grill to 400° F (medium high heat). Remove leaves and silk from corn cobs (leave the stalk if using it as a handle). Add the corn to the grill (do not need to oil or butter the corn before adding it to the grill). Grill the corn for 2-3 minutes on each side before flipping.
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Grill the corn. Heat an outdoor grill (or indoor grill pan) over medium heat. Place the corn directly on the grill, close the lid, and cook for about 10 minutes, rotating every few minutes for an even char. Add the lime juice. Transfer the corn to a plate and squeeze lime juice on top while it's still warm.
