Elotes!

My partner in crime, Christopher, works with a company that indulges in company lunches once every month or two. Employees are encouraged to bring side dishes and desserts. One of his fellows decided to bring a favorite in Houston and other American cities along the Texas-Mexico border – Street Corn, also called Elotes.

While Christopher was too busy munching to get a photo of the dish, he did manage to bring home the recipe and permission to share it with our readers.

ELOTES – Grilled Mexican Street Corn
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 6-8

Ingredients:
6-8 ears sweet corn, husks removed
½ cup Mexican crema (or sub sour cream)
½ cup mayonnaise
½ cup minced cilantro
1 clove garlic, peeled and minced
¼ tsp ground chipotle pepper, to taste
2 tsp lime zest
2 tbsp lime juice
½ cup cotija cheese, crumbled (or sub crumbled Feta or grated Parmesan)

Directions:
Set up your grill as you normally do. Light your coals and get them good and hot.

While the coals are getting started, in a large mixing bowl combine crema, mayo, cilantro, garlic, ground pepper, lime zest and juice and mix until homogenized.

When grill is ready, place ears of corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides.

Transfer corn to cheese mixture and coat well on all sides. Set coated ears onto serving tray and sprinkle with additional cheese and cilantro before serving if desired.

Serve immediately. Lime wedges and crisp corn chips are good sides for this dish.

Refrigerate any leftovers.

If the specific dairy items above are not available in your area, please note the suggested substitutions.

 

Christopher enjoyed the elotes quite a bit, and hopes that you will, too.

Bon appetite!

– Ann Cathey

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Savory Schmeres

This pair of recipes may be used as dips, schmeres, spreads, dollops, or any other way you can think of to serve them. I personally like them in small dollops on a cheese cracker or spread on biscuits hot out of the oven.

BACON JALAPENO JAM
Prep Time: 30 minuntes
Cook Time: 3 hours
Serves: 10

Ingredients
1¾ lb. thickly sliced bacon, cut into 1” pieces
2 jalapeño peppers, thinly sliced
1 large yellow onion, diced
4 garlic cloves, coarsely chopped
? cup cider vinegar
½ cup brown sugar, firmly packed
¼ cup pure maple syrup
½ cup strong brewed coffee
1 Tbsp. cornstarch
2 bags (large) Kettle Brand Original Chips

Directions
Cook bacon over medium-high heat in a large skillet, stirring occasionally, until bacon is lightly browned, about 25 minutes. Transfer bacon pieces to a large plate or tray to drain.

Saute jalapeño, onion and garlic in bacon fat until onions are translucent, about 10 minutes, then add the vinegar, brown sugar, maple syrup and coffee.

Bring mixture to a boil, stirring and scraping up browned bits from skillet.

In a crockpot, combine the bacon and the vinegar mixture, stirring briefly to combine.
Cook on high, uncovered, for 1 hour.

In a small bowl, whisk together the cornstarch and two tablespoons of the cooking liquid; stir into the bacon crockpot mixture.

Continue to cook on high, uncovered, for 3 hours. Carefully transfer mixture to a blender or food processor and pulse mixture until coarsely chopped.

Transfer to a serving bowl and allow to cool before serving with chips.

Mixture can easily be made and refrigerated in an airtight container up to 2 weeks before using.
MEATY ONION RELISH
Prep Time: 20 minutes
Cook Time: 6 hours
Serves: 10

Ingredients 
2 cups drippings from pork loin, roast beef or other roasted meat
4 large sweet yellow onions
1tsp black pepper
1tsp garlic powder or minced garlic

Directions

Peel and dice onions.

In crock pot, combine all ingredients. Set on medium and allow to cook until all onions are soft and clear.

Turn heat to high for 10 minutes. Add arrowroot powder and allow to thicken, stirring often.

Allow to cool before placing in a bowl to serve.

Relish may be refrigerated in an airtight container for up to 2 weeks before using. Also good for canning project.

This relish relies on the spices used for the roasted meat as a major part of the flavoring. It will be a little different with every batch, depending on the drippings. Bits of meat and fat may be included, adding to the savory flavors.

 

I apologize for the lack of photos, but these were oddities in my kitchen. Hopefully you will give them a spin and let us know what you think.

Enjoy!

–Ann Cathey