Hatch Chile Elote
Corn is an indigenous grain to Mexico and has been part of its culture and cuisine for thousands of years. Tortillas are probably the most popular form of corn in Mexico, but elote or Mexican Street Corn is not too far behind in popularity.
Initially, Mexican Street Corn or Elote began as a simple combination of roasted corn on the cob drenched in fresh lime juice and sprinkled simply with salt and chili powder. As other condiments and dairy products were developed over time, many new versions and family favorites have been created, including the addition of mayonnaise, salty Mexican cheese (cotija), and a variety of other seasonings.
While Elote is commonly found at street festivals and celebrations served on the cob, straight off the fire, it can also be prepared ahead of time. I have had the ingredients puréed and served as a tasty dip. It can also be prepared ahead of time and served as a side dish. While this recipe makes about 5 cups, I usually make a double batch because it is incredibly addictive and a real favorite on our table. If you do not finish it at one meal, you can certainly reheat it gently the next day. (It only needs a few minutes of reheating in the microwave.)
Hatch Chile Elote
Ingredients
For the dressing:
¼ cup mayonnaise
¼ cup sour cream or plain Greek yogurt
2 tablespoons fresh lime juice
½ teaspoon chili powder
½ teaspoon salt
1 teaspoon chipotle sauce (optional, but this is the best part*)
¼ teaspoons ground cumin
For the Elote:
4 medium ears of fresh sweet corn on the cob (may substitute 4 cups frozen and thawed, canned and drained)
¼ cup unsalted butter
¼ cup chopped red onion
1/4 cup diced roast Hatch chiles (or roast red bell pepper)
3 T chopped cilantro
1/2 cup crumbled Mexican Cotija cheese (or feta)
Garnish:
Chopped green onion
Cracked black pepper
For the dressing:
In a small mixing bowl, whisk the dressing ingredients together until smooth. Set aside.
Instructions
Prepare the corn:
Preheat grill to medium-high heat. Shuck corn and remove silks. Cook corn on grill, turning frequently, for about 10 minutes or until corn is crisp-tender and just lightly charred. Cool and remove kernels from cobs. There will be about 4 cups.
Melt butter in a medium sauté pan.
Add the onion and sauté for three minutes or until softened but not browned. Add the corn and the Hatch chiles and sauté for a few minutes longer or until heated through and just starting to brown. Remove from heat and cool slightly. Add dressing. Stir well. Add cheese and cilantro. Stir well and transfer to a serving dish.
Top with green onion and cracked pepper.
*Chipotle Sauce
Chipotle chiles are ripe jalapeno peppers that have been smoked. They are packed in a spicy sauce called adobo and sold in 7-ounce cans. Available at Latin American markets, they are also found in specialty foods stores and some supermarkets. Because the flavor is so intense (and hot!), a teaspoon or a tablespoon is often all that's needed. I love the smokiness as much as the heat and find myself using them often. This purée makes them even easier to use. The flavor and heat are intense – a little goes a long way. Add to barbecue sauce, salsa, eggs, guacamole... possibilities are endless!
Yield: 1 cup or 48 teaspoons
Ingredients
1 7-ounce can chipotle chiles in adobe sauce
¼ cup water
Instructions
Purée in blender or food processor until smooth. Transfer to a glass jar and store in the refrigerator.
