Mexican Street Corn off the Cob скачать в хорошем качестве

Mexican Street Corn off the Cob

#MexicanStreetCorn #Elote #cookingwithshereen In this recipe video, I show you how to make Mexican Street Corn off the cob (Elote). Plus, I share some cooking tips and tricks. I've found late summer corn is best. It's sweet and delicious. Recipe below.... I've been working as a food personality, recipe developer, food correspondent and food stylist for over 15 years.. Making people happy through food is my Passion! I hope you'll Subscribe so we can cook together. For more of my recipes... http://www.shereenpavlides.com Subscribe here...    / cookingwithshereen   And please ring the dinner 🛎 so you don't miss a meal. Say hi on social: Instagram:   / cookingwithshereen   Facebook:   / cookingwithshereen   About Shereen Pavlides: ▶️ https://www.shereenpavlides.com Mexican Street Corn off the Cob (Elote) Recipe by shereen pavlides 6 ears of corn - husked canola oil kosher salt / fresh finely ground black pepper 1/2 cup mayonnaise 1/2 cup sour cream 1 chipotle in adobo - finely minced + 1 teaspoon adobo sauce 1 teaspoon chili powder 1 teaspoon paprika 1 lime - 1/2 freshly squeezed (2 tablespoons), 1/2 cut into wedges 2 teaspoons granulated sugar 1/4 cup crumbled Queso Fresco or Cotija 1/3 cup chopped cilantro Heat grill for 10 minutes on medium heat. Meanwhile: Mix mayonnaise, sour cream, chipotle, adobo sauce, chili powder, paprika and lime juice in a large bowl until smooth. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Lightly brush corn cobs with canola oil to thinly coat. Place corn on the grill and cook until lightly charred all other, turning 1/4 turn, every 2 - 3 minutes. Lower the lid while grilling, to help the corn to fully cook. Total grilling time 8 - 10 minutes. {Note: If the corn is getting too charred, place on the non-lit side of the grill and grill with lid down, cradling on and off the heated side as needed. Also don’t be alarmed if you hear the corn pop}. Remove corn to cool enough to handle. Cut corn off the cob. Add corn into the bowl with the mayonnaise mixture. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Fold the corn into the mayonnaise mixture until fully combined. Remove to a serving bowl. Garnish with cheese and cilantro. Serve lime wedges on the side, for squeezing as desired. Servies: 4 Prep: 10 minutes Grill: 10 minutes.