There isn’t much of summer left, but there is still time to enjoy it! The weather was perfect over the weekend, so my husband and I woke up early and went to the farmer’s market downtown. We ended up buying different types of garlic, a dozen ears of corn, tomatoes, and hot banana peppers. We decided to have a low key Saturday at home and grill out while enjoying the evening eating on our patio.
We decided to make California burritos and elote, as well as mangonadas and margaritas to drink while we waited for the meat to marinate. My husband and I love making things from scratch instead of buying pre-packaged sauces. My husband made his marinade for the carne asada, as well as guacamole and salsa from scratch using fresh ingredients. It took a few hours but everything was worth it in the end.
I’ve teamed up with some local bloggers to bring you some of their favorite summer recipes. First, let me show you how to make elote. It’s super easy to make, and it will be a great summer recipe to use next time you want to grill some corn!
Elote
Ingredients:
- Corn on the cob
- Salt
- Mexican crema
- Mayonnaise
- Chili powder or cayenne pepper
- Lime
- Cotija cheese
- Hot sauce (optional)
- Tajin seasoning (optional)
Directions:
This recipe is super easy, because there aren’t really any specific measurements.
- Grill the corn over a grill until just blackened.
- Once the corn has cooled off, lather the corn with Mexican crema.
- Now, lather with mayonnaise (Duke’s is my favorite!)
- Squeeze a half of a lime all over one ear of corn.
- Sprinkle cotija cheese all over the ear of corn.
- Salt to taste.
- Sprinkle chili powder or cayenne pepper on top.
- Enjoy!
If you don’t want to mess with a grill or if you don’t have one, you can make an off-the-cob version (esquites). We still used the corn we cooked on the grill, but we cut the corn off the cob. However, you could use frozen corn. I used all of the same ingredients as I did above for the elote recipe. However, in addition to the above ingredients, you can also add finely chopped jalapeños (seeded and stemmed), and finely chopped cilantro.
Regarding measurements for the Esquites, this is a good starting point (this is one of those recipes where I just eyeballed it, so you can adjust it if you need to):
- 4 ears of corn
- 1 tablespoon of Mexican crema
- 1 tablespoon of mayonnaise
- juice from 1 lime
- 1 jalapeño, seeded and stemmed)
- 1/4 cup of cotija cheese
- 1/4 cup of cilantro, finely chopped
- salt, chili powder or cayenne pepper to taste
Be sure to check out some of these local bloggers and their summer recipes!
Here is Marie’s recipe for Watermelon Cake
Here is Brittany’s recipe for Arugula Salad with Peaches and Cornbread Croutons
Enjoy!
