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Elotes (Mexican Street Corn)
Elotes (Mexican Street Corn)

Before you jump to Elotes (Mexican Street Corn) recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers and hippies? Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone’s active involvement. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. The cooking area is a good starting point saving energy by going more green.

A large amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and 0F. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.

The kitchen on its own gives you many small ways by which energy and money can be saved. Environmentally friendly living just isn’t that tough. It’s concerning being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to elotes (mexican street corn) recipe. You can have elotes (mexican street corn) using 8 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Elotes (Mexican Street Corn):
  1. Use Corn on the Cob with Husks Removed
  2. Provide Lite Mayo
  3. Provide Lite Sour Cream
  4. You need Finely Crumbled Cotija Cheese
  5. Take Chili Powder
  6. Take Zest of 1 Lime
  7. Take Salt
  8. Prepare Pepper
Instructions to make Elotes (Mexican Street Corn):
  1. Begin by mixing together the chili powder, lime zest, salt, and pepper into small bowl. Set aside
  2. Mix together the Mayo and the sour cream in a bowl and set aside.
  3. Place the crumbled Cotija cheese into a wide bowl and set aside.
  4. Place the corn onto a hot grill and grill until tender. The corn may blacken a bit but that's okay! It's a great flavour. Alternatively, you can also boil the corn until tender if you don't have access to a grill or if it's winter and you can't be bothered going outside!
  5. Once the corn is done, pat it completely dry and shove a wooden stick into the wide end. Using a spatula, slather the Mayo and sour cream mixture generously over each ear until they are well coated.
  6. Gently place the end of the corn into the bowl of Cotija cheese and dust the cheese liberally over the whole thing turning as you go so all sides of the corn get coated.
  7. To finish, dust the entire thing with the chili-lime spice mixture and serve immediately.

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