OK, I was at Falcon Eddy's with a group, and they didn't want to order the elotes because they were $16 for a pound (why does one have to buy that much?)
So Saturday I met my daughter at a Mexican ice cream parlor before taking her kids to a movie...BTW, THREE Mexican ice cream parlors across the street from each other). And they all sold elotes, so I ordered some.
Today I looked on cooks.com for a recipe, and they bear no resemblance to what I had, they were like cornbread or something..
A general web search for elotes gave me mexican street food, obviously related, but still very different....corn grilled on charcoal then smothered in a mix of mayo, sour cream, cheese and seasonings.
on the second page of the web search, "elotes in a cup", bingo. What I had at the ice cream parlor. boiled corn with similar seasonings, in a cup.
I called Falcon Eddy's and their elotes is deep fried.
I added "deep fried" to my web search and found corn on the cob, dipped in corn bread batter, and deep fried, then finished off like grilled.
Or, on the second search, apparently grilled on the cob, cut from the cob and made into fritters that are deep fried (ugh, no).
Without calling them back, I'm going to guess Captain Eddy's deep fries the corn, then prepares it in a cup (well, a bowl for a full pound). If on the cob, that would be maybe 3 ears, which seems way too expensive at $16. I suppose they might deep fry individual kernals in some kind of strainer basket too.
Hmmm, one (and only one that I have seen) calls the "in a cup" version Esquites.
I'm experimenting with (as is my wont) a healthier version, primarily by using fat free strained Greek yogurt instead of sour cream and butter flavored margarine instead of butter (one recipe on the WWW claimed it tasted BETTER with margarine than with butter), and that one street vender she liked used a squeeze bottle of margarine. Sprinkles of sesame seeds or toasted Quinoa might be an optional feature. I just found how to make aquafaba mayo. Recipes seem to call for two or three of: butter, sour cream, and mayonnaise. I did find one website endorsing fat free yogurt instead of sour cream as well as half of another shortcut I planned to use.
My guess is that in-a-cup could be prepared and taken somewhere and eaten a few hours later (the mix ins added just before serving), but the on-the-cob would lose too much unless as the cheese etc mix to be applied would not travel without some preparation that I cannot think of.
1. Comments on the on-the-cob vs in-a-cup versions?
2. Suggestions on my intentions of making a healthier version?
3. One specific related question. The aquafaba mayo recipe calls for a "neutral"oil, like sunflower. I'm thinking that a nutty flavored mayo might be a plus for elotes, so any thoughts on using a tree nut oil such as filbert, macadamia or some other?
Last edited by
diversedancer on July 23rd, 2018, 1:35 pm, edited 1 time in total.
--Carey aka underdog