The 15-minute corn recipe that I made this month three times

Summer is in full swing. If the temperatures continue to climb and we all take care of our (hopefully) garden gardens, this can only mean one thing: we have reached the season in which I long for corn. Out of Throw corn into saladsAdd it too DonateMix it in A Sahne sauce for pastaOr just enjoy a grilled colst Brushed with butter and sea salt, there are so many ways to enjoy this versatile vegetables.

My absolute favorite method of eating corn? Than on corn Hot out of the grill, suffocated in sour cream, into pieces of parts of covered Cotija cheese And chilli, and ended with a pressing of lime. The Mexican Street food food has become increasingly popular in the United States, and it is easy to understand why.

Simply put, erotes bring out the best in corn. Regardless of whether it is always particularly rich, creamy and juicy in mayonnaise, butter, sour cream – or a combination of them. The lime and the chilli pack a potent, spicy bite that brightens the whole thing.

Another thing about Erotes? They are incredibly chaotic to eat. No excursion to the beach is completely without a mixture of corn juice and melted mayo that dribbles over my arms – it is part of the charm. But when it comes to eating Eotes at home? This is a different story. I would rather not wipe a corn juice pool from my living room floor.

Fortunately, I discovered the simplest recipe that emphasizes the best aspects of elote, but it camped to make it easier to prepare and enjoy at home. Let yourself be inspired by Esquites, which essentially is an off-the-cob version of elote that is served in a trophy, this is this Elote salad The preparation takes a total of five minutes and another 10 minutes to cook. It is the perfect dish that is to be done when it is unbearably hot in 15 minutes or you need something delicious on the table.

How to make elote salad

The first step is to shake the corn on the cob and remove the grains. I like to use The bowl methodWhere you place the colst on a wrong bowl that is in a different bowl. Slide a sharp knife on each side of the corn carefully to remove the kernels.

Then it’s time to charate. The recipe we have on site demands that corn to stove in the oven. While we all love a hand-off moment, I found that you can still reach beautiful charred parts by choosing the stove. This not only saves you time, but you do not have to deal with cutting corn warrants from a hot tube.

The key to the Charting The Herdopetop is that your pan is hot. Add some neutral oil to a large pan over strong heat until it shimmered. As soon as it’s hot, add the corn and season with salt and throw it once or twice. Let the corn hang out without touching it for 3 to 5 minutes. Then throw it again and let the corn hang around in the pan for another 3 to 5 minutes or until they see charred parts.

Mix the Mayo dressing as corn. The recipe of allrecipes requires mayonnaise, lime juice, hot sauce, chilipulver and paprika. This creates a creamy sauce that is smoky, spicy, cited and full of taste. However, you can also cut off the list of ingredients and only use Mayo, lime juice and chili powder.

Cut a few spring onions and coriander into slices and then throw it with corn, Mayo dressing and Cotija cheese. Now there is only left to dig to the right!

What the Allrecipes community has to say

• “I did this last summer and will make it again this year! I add finely chopped red peppers for a little more cing! Fabulous !!” – Vicki
• “Is there something better than grilled corn? No. I will save you the time. This is the best corn salad that I have ever done. When I did it second time, I brought in a few chopped jalapenos.
• I love that! Have already passed the recipe to some other people. I bought the frozen roasted corn from Trader Joe to save some work. It’s so tasty. Thanks! ” – Tina