Mexican Browned Butter Street Corn (Elote)

关于这个食谱

Elote is Mexico's iconic grilled corn on the cob, traditionally slathered with a mix of mayonnaise or crema, chili powder, lime, and crumbled cotija cheese, sold from street carts with the corn served on the stick or off the cob in a cup as esquites. Browning the butter before mixing it into the mayo isn't classic, but it adds a nutty depth that plays nicely against the char of the grilled corn and the sharp tang of the cotija. Grilling the corn directly over open flame or hot coals until the kernels blacken slightly in spots is what gives elote its smoky base flavor, something boiled corn can't replicate. The mayo-crema mixture, brushed on generously while the corn is still hot, melts slightly into the kernels, giving every bite a rich, tangy coating rather than a dry, plain cob. A heavy dusting of chili powder and a squeeze of fresh lime right before serving finishes the dish, and the whole thing is best eaten immediately, corn in hand, the way it's sold at markets and street corners throughout Mexico.

食材

服务 4

• 4 wholeears of corn, husked
• 60 g黄油
• 0.33 cupmayonnaise
• 2 tbspMexican crema or sour cream
• 1 wholelime, juiced, plus wedges for serving
• 1 tsp辣椒粉，再加上一些装饰用的
• 0.5 cup科蒂亚奶酪，碎的
• 0.25 cup香菜，切碎

步骤

1. 1

   将黄油煎至棕色

   在小平底锅中用中火融化黄油，经常旋转，直到黄油变成金黄色并闻起来有坚果味，持续 4-5 分钟。 Let cool slightly.

2. 2

   做酱汁

   将棕色黄油与蛋黄酱、咖啡油脂和一半酸橙汁一起搅拌至光滑。

3. 3

   加热烤架

   将烤架或烤盘预热至中高温。

4. 4

   Grill the corn

   烤玉米，每 2-3 分钟翻动一次，直到出现烧焦的斑点并全部变软，大约需要 12-15 分钟。

5. 5

   Brush with sauce

   当玉米还热的时候，大量刷上棕色黄油蛋黄酱混合物。

6. 6

   完成并上菜

   将玉米卷入科蒂亚奶酪中，撒上辣椒粉，最后撒上香菜。 Serve with remaining lime juice or wedges.

变化

• •

  Das bedeutet、dass Sie sich keine Gedanken darüber machen müssen、ob Sie einen Service benötigen 或 nicht。

• •

  ああ、クラシコ・ケスキン・バハラトゥル・レゼット・イシン・サデ・ビバー・トゥズ・イェリン・タジン・バハラティヌ・クラン。

• •

  ルイは、サデセ・マヨネsu・チェ・ノン・エネル・メゾ・デル・カミーノをサイコロに切ります。

存储

最好刚从烤架上取下来吃；剩下的玉米粒可以切掉玉米棒子，冷藏最多 2 天，然后在热煎锅中加少许黄油重新加热。

常见问题解答