Best $10 a month I’ve ever spent was signing up to be a Patreon and support this channel. I’ve learned so many things that I use every week ! Thank you!!
Steve's one of the few people who, when he asks me to hit the like button, I view it as a welcome reminder rather than begging for clicks. OF COURSE I'll hit that like!
Wow never even had an idea for this collaboration of flavors. I can’t wait to try. Everything I have tried from ur channel has been amazing. I’m sure these will not disappoint
To whom it may concern: 1) blanch the corn for 8 minutes; let cool and cut; mix ½ stick of melted butter, 2 garlic cloves minced, and ¼-½ tsp paprika. Coat corn 3)Place in oven (400°f) for 25-30 minutes or until corn is desired color (if using step 3, cook around 20 minutes) 3) Add his seasoning blend and set it under the broiler to finish (about 2-3 minutes)
Couple of variations to try... Instead of plain mayo, mix 50/50 with Mexican crema. Squeeze some fresh lime juice into it, plus the lime zest, and maybe some minced cilantro If you wanna go quick and lazy with the seasoning, you cannot go wrong with Tajin
Made them for me and my Mom. We loved them. She’s not the most adventurous eater lol. And she’s Mexican. But raised USA. She usually just likes butter salt and pepper on her corn on the cob and that’s it. She loved it. And she ain’t afraid to complain of she don’t like it lol
I had some elote catered, thought it was very delicious and was super curious what went into them. So this video was helpful for that. Turns out i was just mayonnaise lol, well makes sense, it is yummy in many other things.
These remind me of our Elotes Locos (crazy corn on the cob). They’re a classic fair staple in Mesoamerica. You should have gone full Mexican with Tajín (which would give you the citrusy flavor you want) and chile piquín for a little heat, combined with chipotle for smokiness. And, if you really can’t find Cotija, look for some other type of queso fresco, which you can mix with some queso duro, too.
Love elotes. Might have to try these ribs this weekend. I do love finally seeing an ingredient that you have trouble finding that's in every store by me. Cotija is in every cheese section of every store by me.
@Monah Zaini I'm in south Oklahoma City. We have a very large Asian and Hispanic population in our city. The food is amazing and even chain stores like Wal-Mart do their best to keep up with ingredients. You can even buy packages of fresh tortillas to cook on your stove. They're extremely easy to make and taste better homemade, but it's still an option.
@Monah Zaini most people don't. We have a great city here. It still has its issues and small city feel at times, but the community is built by diversity even if some locals are jerks about it.
@Patrik Smith elotes is not a corn variety but the name of a Mexican corn dish usually sold by street vendors. You can use any whole corn on the cob, though I would suggest a sweet corn variety but any whole corn will work.
That's a lot of time and work for Mexican street corn. Because I leave them whole it takes me hardly any time to do this. Grill corn take to mayo station roll in cotija cheese and seaon your fav chili powder. I add a bit of ancho powder and cayenne is used for heat
Looks tasty. I don’t know if I’d mess about trying to cut corn ribs but maybe just apply the toppings to a whole cob. (Also, I wouldn’t recommend eating raw kernels. Hard on the stomach).
Can you make a video about fast recipes that you would recommend to college students? I use a few from this channel every week and I would like to know more, but at this point there's a ton of recipes in this channel and it would be nice to compile them together.
Hey dude. Andrew here from southern Cali. I love your channel and i love to cook your recipes. i have to say though, on this one... why not just make elote? it seems like an unnecessary step to quarter the cob.
I don't think the corn street vendors in mexico necessarily use different seasonings on the corn although it might look like it... they have usually two different chile powders "el que pica y el que no pica" one that's spicy and one thats not ,mayo ,lime and the cheese
I ACTUALLY HAVE SUMAC...! I CAN'T BELIEVE I FINALLY HAVE A REASON TO USE IT...! 😲 These will be made for appetizers tomorrow night when my friends come over. 👍
really good but you forgot the butter and crema and you always should use white Mexican wich is not sweet like American but I guess you cant get that in the states
I subscribed to Home Chef for a month with a deal and one of the recipes featured an elote corn(in a pan, not on the cob) that as I was cooking, was really tasting delicious. The only thing was they couldn’t supply the cotija cheese so they substituted with Parmesan cheese and while I know they say it can be a substitute for cotija, it ruined the dish and I mean ruined it. I couldn’t eat it. I love cotija(and Parmesan as well) and I’m sure it would have been better with the proper cheese. That’s my experience, others may vary, but I’d be wary of using Parmesan when doing elote at least.
I think there’s no particular reason. It’s just so that it looks rib shaped when it’s all done. You can do all of this with a full ear I believe, but I’m no expert
*Question* To those that make this, are there any good substitutions to some of the ingredient that are plant based? Instead of mayo would plant butter would fine? Do you need the grated cheese?
2 directions with cooking: simplicityvariety this was variety, same ingredients as whole cob elote;) With that amount of effort start the charcoal grill & have smoky flavored elote, no?
This. I guess the advantages to cutting the corn up is that it probably cooks faster and the delicious toppings don't come off the corn, if you set it down. Other than that, this is just elote with extra steps.
Honestly you just hve to try it! I’ve been disgusted by mayonnaise my entire life. The smell, the texture, everything about it grosses me out. Well one day, my friend bought me an elote. I had no clue what was on it. I just ate it. Wow! It was out of this world delicious! Then when I finished, I was informed that it was rolled in mayonnaise. The betrayal!! The cheese and seasonings are soooo flavorful, you can’t even tell. Anyways, I still hate Mayo, just saying you would be surprised by how good it tastes.
Best $10 a month I’ve ever spent was signing up to be a Patreon and support this channel.
I’ve learned so many things that I use every week ! Thank you!!
As a former chef of 20 years i have to give it to you sir your really know your stuff, i love it all..
you put in a lot of effort i appreciate that
He’s incredible! I always learn something from his videos and the good looks amazing.
I can’t get enough of your videos. You are just the chillest dude
Steve's one of the few people who, when he asks me to hit the like button, I view it as a welcome reminder rather than begging for clicks. OF COURSE I'll hit that like!
Elotes are one of my favorites. I loved them smoked, but the oven is a great alternative! Well done sir.
So glad I found your channel! Garlic Aioli instead of plain mayo. I’m makin these on fadders day.
I’m from México and I really love elotes, this recipe looks really nice and original, can’t wait to try it out
I’m not from Mexico but I’ve seen it on maps and I couldn’t agree more with you!
BEST T-SHIRT EVER!!!
Sumac is the best thing I’ve found from this channel
"I honestly forgot I was filming a video" had me in tears 😂 I could tell that elote hit different.
I do corn ribs at my restaurant. Seasoned Mexican street corn style with a cotija dipping sauce
Wow never even had an idea for this collaboration of flavors. I can’t wait to try. Everything I have tried from ur channel has been amazing. I’m sure these will not disappoint
OMGGGG LOOKS SOOOOO GOOD!
To whom it may concern:
1) blanch the corn for 8 minutes; let cool and cut; mix ½ stick of melted butter, 2 garlic cloves minced, and ¼-½ tsp paprika. Coat corn
3)Place in oven (400°f) for 25-30 minutes or until corn is desired color (if using step 3, cook around 20 minutes)
3) Add his seasoning blend and set it under the broiler to finish (about 2-3 minutes)
I love your cuisine.🎉
Phooking Amazing!
Couple of variations to try...
Instead of plain mayo, mix 50/50 with Mexican crema. Squeeze some fresh lime juice into it, plus the lime zest, and maybe some minced cilantro
If you wanna go quick and lazy with the seasoning, you cannot go wrong with Tajin
Cool T-shirt bro
My people love sumac and God that sumac looks awesome.
Nice presentation 👍
I support this show!
Made these last night. They're as good and addictive to eat as advertised. Awesome side dish
I would suggest before substituting with Parm, try your absolute hardest looking for Cotija. Its truly a magical combination.
Dude you rock! Thanks for another great recipe
I bought sumac because of you!
Now put it on some kebobs 🤤
Nice method
Made them for me and my Mom. We loved them. She’s not the most adventurous eater lol. And she’s Mexican. But raised USA. She usually just likes butter salt and pepper on her corn on the cob and that’s it.
She loved it. And she ain’t afraid to complain of she don’t like it lol
Elotes are so good. Need to try this.
Killer recipe as always. I gotta get that shirt!
Just found your channel..been binge watching since...
This was really good 👌
Perfect 👍🏻 you nailed it 😮💨❤️
Almost midnight and Imma make me some, got the munchies and these are the bomb.
My homie always got those fire recipes
That looks like some of the best elote I have ever seen!
So glad I found your channel. Thanks reddit!
Wow. It looks very tempting 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Making this tonight!
Such a interesting recipe!
The part of Mexico im from We use cream and butter instead of mayo ... its pretty good
I had some elote catered, thought it was very delicious and was super curious what went into them.
So this video was helpful for that. Turns out i was just mayonnaise lol, well makes sense, it is yummy in many other things.
T-shirt 👌 Food 👌
I honestly just came to watch you say the word “elote” 🙊😍 but the food looks bomb!
Aww yes I loooove elote
Pulp fiction shirt ❤️
These remind me of our Elotes Locos (crazy corn on the cob). They’re a classic fair staple in Mesoamerica. You should have gone full Mexican with Tajín (which would give you the citrusy flavor you want) and chile piquín for a little heat, combined with chipotle for smokiness. And, if you really can’t find Cotija, look for some other type of queso fresco, which you can mix with some queso duro, too.
Love the shirt ❤️😂
Love elotes. Might have to try these ribs this weekend.
I do love finally seeing an ingredient that you have trouble finding that's in every store by me. Cotija is in every cheese section of every store by me.
@Monah Zaini I'm in south Oklahoma City. We have a very large Asian and Hispanic population in our city. The food is amazing and even chain stores like Wal-Mart do their best to keep up with ingredients. You can even buy packages of fresh tortillas to cook on your stove. They're extremely easy to make and taste better homemade, but it's still an option.
@Monah Zaini most people don't. We have a great city here. It still has its issues and small city feel at times, but the community is built by diversity even if some locals are jerks about it.
That is the greatest shirt ever
Love the Pulp Fiction Nina shirt!
i don't think i've ever wanted anything more honestly
Love it, can you suggest a substitute for elote corn, I come from central Europe btw.
Any whole sweet corn would be an acceptable substitute .
Is Sumac easy to procure in your region?
Corn would be acceptable substitute
@@LarsLearns we have sumac in europe, turkish stores
@Patrik Smith elotes is not a corn variety but the name of a Mexican corn dish usually sold by street vendors. You can use any whole corn on the cob, though I would suggest a sweet corn variety but any whole corn will work.
Yes please make corn fritters !!!!
That's a lot of time and work for Mexican street corn. Because I leave them whole it takes me hardly any time to do this. Grill corn take to mayo station roll in cotija cheese and seaon your fav chili powder. I add a bit of ancho powder and cayenne is used for heat
Albertsons has corn cheap on Friday !
Looks tasty. I don’t know if I’d mess about trying to cut corn ribs but maybe just apply the toppings to a whole cob.
(Also, I wouldn’t recommend eating raw kernels. Hard on the stomach).
Tell me I wasn't the only one who got a little anxious when he stood the corn up to cut it.
Yup!! I was thinking please get your hand and fingers out of the way…
I would have played it in the cutting board and done it that way. Less chance for the knife to drift and or slip.
Look bomb!
If you have an Arabic grocery store near you get the sumac there. That's where I get mine.
Can you make a video about fast recipes that you would recommend to college students? I use a few from this channel every week and I would like to know more, but at this point there's a ton of recipes in this channel and it would be nice to compile them together.
Shucking corn was the job mom always gave me . she probably figured i couldn't mess that one up
I just subscribed. I like your style. I would use smoked paprika instead of regular and Vegetarians like the smokiness of the paprika.
Delicous!
I ❤️ that Pulp Fiction shirt. Where did you find it?
OH Yeah!!😋
Hey dude. Andrew here from southern Cali. I love your channel and i love to cook your recipes. i have to say though, on this one... why not just make elote? it seems like an unnecessary step to quarter the cob.
I think it's easier to eat. And stuff sticks to it better. It's probably just in my head, but that's what I think 🤔🤷🏼♀️
I just want to know what do you think about samseats.? You are fabulous. Always wonder what great cooks think about one another. Love you x
If with a group these would be great appetizers.
Of course I like! I derive almost all my pasta knowledge from you.
Yummy🤤🤤🤤👍🏻👍🏻👍🏻👍🏻
This looks so good I almost bit the screen!
I don't think the corn street vendors in mexico necessarily use different seasonings on the corn although it might look like it... they have usually two different chile powders "el que pica y el que no pica" one that's spicy and one thats not ,mayo ,lime and the cheese
nice!
nice
i waaaaaaannnntttt that shirt!!!! 😆
Mmm
I ACTUALLY HAVE SUMAC...! I CAN'T BELIEVE I FINALLY HAVE A REASON TO USE IT...! 😲 These will be made for appetizers tomorrow night when my friends come over. 👍
sumacin me crazy
I’ll leave my sumac on my kebobs haha
but the other 3 seasonings are a for sure with the addition of garlic powder too!!
Always wondered why the frog says RIB IT.
Don't forget the Parkay with the mayo. And then Tajin. That's all you need for spice.
Finally I have an excuse other than kebab to eat sumac😂 looks delicious, thanks!
Haha good one.
"Cotija cheese can be hard to find ... " Laughs in Californian. Also, THANKS for another epic recipe!
Laughs in Texan
really good but you forgot the butter and crema and you always should use white Mexican wich is not sweet like American but I guess you cant get that in the states
Please, can you link the knife you use? Or share your knife sharpening secrets..
Off topic, but what recipe do you use for meatloaf?
I subscribed to Home Chef for a month with a deal and one of the recipes featured an elote corn(in a pan, not on the cob) that as I was cooking, was really tasting delicious. The only thing was they couldn’t supply the cotija cheese so they substituted with Parmesan cheese and while I know they say it can be a substitute for cotija, it ruined the dish and I mean ruined it. I couldn’t eat it. I love cotija(and Parmesan as well) and I’m sure it would have been better with the proper cheese. That’s my experience, others may vary, but I’d be wary of using Parmesan when doing elote at least.
Any reason why we couldn’t do this with the full ear, instead of cutting it up?
This is just a extra step to make it look cool. But seems useless to me.
I think there’s no particular reason. It’s just so that it looks rib shaped when it’s all done. You can do all of this with a full ear I believe, but I’m no expert
@@ryansanagustin6553 Of course, they would be elote ears, and not elote ribs. All in a name!
full ear of corn and chili powder
❤
can you make pei mussels?
*Question*
To those that make this, are there any good substitutions to some of the ingredient that are plant based? Instead of mayo would plant butter would fine? Do you need the grated cheese?
Hellmans makes a vegan mayo, Earth Island makes a vegan parm you could grind up and sub in.
2 directions with cooking:
simplicityvariety
this was variety, same ingredients as whole cob elote;)
With that amount of effort start the charcoal grill & have smoky flavored elote, no?
This. I guess the advantages to cutting the corn up is that it probably cooks faster and the delicious toppings don't come off the corn, if you set it down. Other than that, this is just elote with extra steps.
Gonna try it…but with melted butter instead of mayo (I just can’t stand the stuff). Hopefully it turns out well.
Maybe a Mexican crema or something could be a substitute 🤔
It's usually squeeze Parkay and mayo
we use sour cream
Honestly you just hve to try it! I’ve been disgusted by mayonnaise my entire life. The smell, the texture, everything about it grosses me out. Well one day, my friend bought me an elote. I had no clue what was on it. I just ate it. Wow! It was out of this world delicious! Then when I finished, I was informed that it was rolled in mayonnaise. The betrayal!! The cheese and seasonings are soooo flavorful, you can’t even tell. Anyways, I still hate Mayo, just saying you would be surprised by how good it tastes.
Just made this. Holy shit.
Thank you.
Dukes or Hellman's mayo?
Yes, those elotes look great, but that Pulp Fiction shirt, dude...
Rule number one in life is never invite a vegetarian to a bbq
why is your cayenne light brown?
I know he explained why he uses his mouth cam but it makes me so angry whenever I see it lol
I desperately need to know if it makes him drool. Like those things at the dentist do. Lol 😂Its completely unexplainable why, but I need to know.
Ok.