from Chef Anthony
Last weekend, we prepared an authentic Spanish meal, which included the very popular elote.
Centuries ago, indigenous tribes in southern Mexico cultivated and started growing corn. Over many years, corn has spread across the world into the homes of almost all regions and has cemented itself as one of the worlds most popular vegetables. The versatility of corn has helped it reach its high demand, and it’s now also included in animal feed, ethanol fuel, and even grain alcohol.
Regardless of it many uses, we in the kitchen use it for one thing, and that’s delicious dishes. For our recent event, we were able to put our own spin on “Mexican street corn,” which has been made famous in places such as Los Angles and other parts of the West Coast. Instead of doing it the traditional way, which is an ear of corn on a stick and slathered with butter, mayo, queso cotija, and paprika and chili powder, we decided to deconstruct it and make a casserole, which we called “Mexican Street casserole.”
Here’s our recipe:
2 lb of Yellow Corn
1/4 cup Butter
1 cup Mayo
2 cups Queso Cotija
2 Tbl minced Garlic
1 Tbl Chili Powder
1 Tbl Paprika
Preheat oven at 375.
Roast corn with butter in a skillet on high heat, until a bit charred.
Reduce heat. Add garlic, chili powder, and paprika and mix well. Slowly add all the mayo and cotija.
Cover skillet and bake in preheated oven for 10-12 min.