Have you known that one of the classical Mexican street food is elote (corn)? It can be grilled or in cup. Well, I like both 🙂 Well, mainly with butter and salt, classically. But here.. you can get corn with almost everything. Even my husband mixes his elote at home with so much stuff and to be honest, I have never tried it and even wanted to try 😀 But… I cannot judge if I have never tried. So I gave it a go this time 🙂 We have not tried grilled corn, but in cup. If you want to check recipe, have a look here.
I am going to share with you white elote in cup – “ranch” style and the other one with chimichurri sauce. (Btw. you can find here different types of corns – mainly white and yellow one for his type of street food and I have to say, white is delicious 🙂 ).
What do you need – elote ranch or in other words creamy corn:
4 cobs of white corn (possibly sweet yellow corn)
4 tbsp Mayonnaise or Mexican sour cream
4 tbsp unsalted butter
6 tbsp grated queso fresco or mild feta cheese
ground chilli powder
Bring a large pot of salted water to a boil. Add the corn and cook until tender. Using tongs, transfer the corn to a platter and allow them to cool slightly. Afterwards, remove the kernels from the corn. Divide the corn into 4 individual cups and now comes seasoning: add 1 tbsp of mayo or Mexican sour cream into each cup, then 1 tbsp of butter and cheese. Mix it properly. To finalise, sprinkle with chilli flakes and fresh lime juice if you like to.
Chimichurri sauce – most of the time when you look for it you are going to find a recipe for Argentinian one (green sweet sauce). Chimichurri from Torreon (as it is common for this region) is basically mixture of spicy chilli sauces blended together. If you like to have spicy explosion in your mouth, go ahead with that one. However, if you want to have the exact recipe… it is secret of chefs in Torreon 🙂 I am sorry, my dear blogger friends ❤ 🙂
We have just started our day, so let´s see what is going to bring us!
Vero and little Canito ❤