I love erotica, or Mexican street corn. It is sweet, salty and can be cooked with a little spice! Erote is often served corn in the cob style. However, you can also cut corn from the cob (or use canned corn), or make corn by eroting the enro in a cup. No matter how much you serve it, this simple recipe is delicious.
Erotes makes the perfect side dish for all kinds of meals. I love it with baked chicken, barbecue chicken and steak. Homemade Erotes can be made in about 15 minutes, taking only a few ingredients!
Related: Do you like corn? Next try corn casserole, corn risotto, or corn dip.
material
- Corn
- Mayo
- sour cream
- Cotilla cheese
- Chili powder
- lime
- coriander
How to get erotic
In a large pot, bring enough water to bring the corn to a boil. Salt in water. When the water is heated, shack the corn and remove the shell (leaf) and silk thread. Bring the corn to a boil for 10 minutes. Then drain and dry.
In a small bowl, stir together the mayo and sour cream. On a large plate, mix the cotilla and chili powder. Apply the mayonnaise mixture over the corn and roll the cheese mixture. Alternatively, once the mayonnaise mixture is added, you can sprinkle the cheese mixture over the corn.
After plating, sprinkle with coriander on top and serve with fresh lime wedges. You may also add a little hot sauce, which is optional.
Tips and notes
- Like Parmesan, Cotijas are sold as blocks/spheres and sometimes in powder form. For this Elote recipe, I like to buy it in powdered form, but if you’re simply grated it out before using it.
- To add more flavors, you can exchange chili powder for taco seasonings.
- If you are using canned corn instead of fresh on-the-cob corn, drain it from the can and heat it on the stove. When it gets hot, remove from the heat and stir in the other ingredients. I reserve half of cheese and cilantro and sprinkle on top for a clean presentation.
- Eroto leftovers can be stored in airtight containers in the fridge for at least 3 days.
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Vitrify the soft corn on the cob, mayonnaise and sour cream together with a spicy cheese coating.
Instructions
-
In a large pot, bring enough water to bring the corn to a boil. Salt in water.
-
When the water is heated, shack the corn and remove the shell (leaf) and silk thread.
-
Bring the corn to a boil for 10 minutes. Then drain and dry.
-
In a small bowl, stir together the mayo and sour cream.
-
On a large plate, mix the cotilla and chili powder.
-
Apply the mayonnaise mixture over the corn and roll the cheese mixture. Alternatively, once the mayonnaise mixture is added, you can sprinkle the cheese mixture over the corn.
-
After plating, sprinkle with coriander on top and serve with fresh lime wedges.
Note
- Like Parmesan, Cotijas are sold as blocks/spheres and sometimes in powder form. For this Elote recipe, I like to buy it in powdered form, but if you’re simply grated it out before using it.
- To add more flavors, you can exchange chili powder for taco seasonings.
- If you are using canned corn instead of fresh on-the-cob corn, drain it from the can and heat it on the stove. When it gets hot, remove from the heat and stir in the other ingredients. I reserve half of cheese and cilantro and sprinkle on top for a clean presentation.
- Eroto leftovers can be stored in airtight containers in the fridge for at least 3 days.
nutrition
Nutrition Facts
Easy power
Amount per serving
% Daily Value*
*Percent daily value is based on the 2000 calorie diet.
Notice: Nutrition is automatically calculated using spoon culler for your convenience. If relevant, we recommend using your own nutritional calculations.
Source: A Beautiful Mess – abeautifulmess.com
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