Last weekend at the festival de la mision I had some elote.   I guess technically what I had is called esquite since elote refers to roasted corn on the cob (with chili sauce, butter, lemon, mayonaise, and other condiments) and esquite is the same thing, but cut off from the cob and eaten with a spoon out of a cup.

Last weekend at the festival de la mision I had some elote.   I guess technically what I had is called esquite since elote refers to roasted corn on the cob (with chili sauce, butter, lemon, mayonaise, and other condiments) and esquite is the same thing, but cut off from the cob and eaten with a spoon out of a cup.

Anyway, the point being, the elote reminded me of a slightly gringo-ified version that I like to make, based on my experience with elote. I’ve posted one recipe I’ve made before, elote de gringa, but it’s been a while, so I figured it was time for another. Granted, I realize, I’ve changed so much I can hardly call this creation elote, but hopefully the ‘inspired by’ gives credit where credit is due…

inspired by elote

spinach leaves (raw)
fresh cooked corn, cut from the cob
mushrooms, cooked in butter, garlic powder, salt and a bit of beer if you’ve got it
red and orange bell peppers, sauteed but still crisp
cherry tomatoes, halved
feta cheese, crumbled
fresh basil, sliced
balsamic vinegar
olive oil
a bit of chili powder

Put spinach in a salad bowl. Whisk together oil and vinegar. Coat spinach with the mixture. Top it with cooked corn, peppers, mushrooms, basil, cherry tomatoes, feta and a bit of chili powder (to taste). 

Enjoy.

Yesterday at the farmer’s market I got corn and red and green peppers. I’ve had “Elote” in Mexico served from street carts. It usually comes in a styrofoam cup–a scoop of corn, butter, mayonaise, cheese and chili powder. It’s not exactly the healthiest thing, but delicious. I decided to make a slightly gringa-fied version:

Elote de Gringa

Elote de Gringa

1 cob of corn
a bit of chopped red and green bell pepper
some chopped white onion
tomato
feta, parmesean, or other cheese of choice
salt
pepper
chili powder
olive oil
vinegar (red wine or balsamic)

Cook the corn on the cob for about 4 minutes in a shallow pan of water, covered.
Meanwhile, chop peppers and onion and saute with a bit of olive oil or butter. Don’t overcook–just get them soft.
Cut corn from cob and add to pepper mixture. Stir and turn off heat.
Put in bowl and add chopped tomato. Drizzle with olive oil, vinegar, salt, pepper and chili powder to taste. Add feta or other cheese.
Enjoy!