Best 2 Oaxacan Style Grilled Corn On The Cob Recipes
**Savor the Enchanting Flavors of Oaxaca: A Culinary Journey Through Grilled Corn Delights**
In the heart of Mexico's culinary tapestry, Oaxaca stands tall, beckoning food enthusiasts with its vibrant and distinctive cuisine. Among Oaxaca's many culinary treasures, grilled corn on the cob reigns supreme, a dish that embodies the region's rich cultural heritage and culinary artistry.
This article presents a delectable collection of Oaxacan-style grilled corn recipes, each a testament to the state's culinary prowess. From the traditional "Elote Asado" with its smoky, charred exterior and tender, juicy interior, to the tantalizing "Esquites" featuring plump corn kernels swimming in a savory broth, this article offers a comprehensive guide to unlocking the secrets of Oaxacan grilled corn.
Venture beyond the classic preparations and explore innovative recipes like the "Elote en Vaso," a delightful layered creation served in a cup, or the "Tostadas de Elote," where grilled corn mingles harmoniously with fresh toppings on a crispy tostada. Vegetarians will relish the "Elote con Hongos," a vegetarian delight where grilled corn pairs perfectly with sautéed mushrooms, while spice enthusiasts will find solace in the "Elote Picante," where chili powder and lime juice unite to create a fiery symphony of flavors.
Each recipe in this article is meticulously crafted to capture the essence of Oaxacan cuisine, providing step-by-step instructions, detailed ingredient lists, and captivating images that will guide you through the culinary journey. Whether you're a seasoned home cook or just starting to explore the world of Mexican cuisine, this article will equip you with the knowledge and inspiration to recreate these grilled corn masterpieces in your own kitchen.
So, embark on this culinary adventure, embrace the vibrant flavors of Oaxaca, and let the tantalizing aroma of grilled corn fill your senses as you savor each delectable bite.
PERFECTLY GRILLED CORN ON THE COB
Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
- Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
- Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
- Combine in a food processor and process until smooth.
OAXACAN- STYLE GRILLED CORN ON THE COB
From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.
Provided by IngridH
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your grill to medium.
- Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
- Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
- Serve with the lime wedges for squeezing over the corn.
Tips:
- Choose fresh corn on the cob: Look for ears with bright green husks and plump kernels. Avoid ears with dry or damaged husks, or kernels that are brown or discolored.
- Soak the corn before grilling: Soaking the corn in cold water for at least 30 minutes helps to prevent the kernels from drying out and becoming tough.
- Use a hot grill: Preheat your grill to medium-high heat before grilling the corn. This will help to create a nice char on the outside of the corn while keeping the inside tender and juicy.
- Grill the corn over direct heat: Place the corn directly over the hot coals or burners and grill for 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Season the corn with your favorite toppings: Once the corn is grilled, season it with your favorite toppings, such as butter, salt, pepper, chili powder, or cotija cheese.
Conclusion:
Oaxacan-style grilled corn on the cob is a delicious and easy-to-make summer side dish. With its smoky flavor and tender, juicy kernels, it's sure to be a hit at your next barbecue or potluck. So next time you're looking for a quick and easy way to enjoy fresh corn on the cob, give this recipe a try.
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