Thursday, December 3, 2009

In Kristin's Kitchen: Elotes

IMG_4850 (by Ateupamateur)
Meet Kristin

I visited Kristin recently to photograph not one but two recipes for the Ate Up Amateur series, "In YOUR Kitchen". Kristin is a work colleague of mine, and she hails from New Mexico. Both of the recipes she created for us are "regional" to where she grew up and definitely comfort food for her.

IMG_4816 (by Ateupamateur)

Today's dish: Elotes. (pronounced ee-loh-tays) Kristin says this is a popular Mexican dish that is sold even here in Dallas by the street vendors. It is more of a summer dish, I guess you would say, because its main ingredient is corn. But, as I mentioned before, it is comfort food so that makes it also perfect for when the weather is getting cooler.

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Kristin had several "helpers."
This is Sparky and Dina.

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And this is Isis.

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Here are the ingredients, pretty much.

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OK - here we go. The first thing you do is cook two cups of corn. If it's December, you will use frozen corn. If it is summertime, you'll cut some fresh corn off the cob. Cook it until tender.

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While the corn is cooking, collect the juice of one lemon.

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When the corn is cooked, drain it.

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Put it back in the pan.

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Add the lemon juice.

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Add in one tablespoon of butter or margarine.

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Then, if you want to be authentic, use this.

Kristin says this - Valentina - is the hot sauce that would be used by the vendors. She says it is available in the Spanish section of the grocery store. She says Chalula or any other hot sauce like that would also work.

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Add a tablespoon of hot sauce.

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Pour the mixture into a cup or bowl.

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Top with a dollop of sour cream and some mozzarella cheese.
And maybe a little more of that hot sauce.

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It's a winner!

So, for you corn lovers, try some as a side dish to your favorite protein. And then try it again when fresh corn is available next summer!
Kristin's Elotes

2 cups of corn, off the cob
Juice of one lemon
1 TBS butter or margarine
1 TBS hot sauce like "Valentina" or "Chalula"
Sour cream and mozzerella to taste

Cook corn until tender and drain. Add lemon juice and butter. Combine. Add hot sauce. Combine. Scoop into serving dishes and top with sour cream, mozzarella and a little more hot sauce. Serve with a spoon! Makes four 1/2 cup servings. Can be doubled.
Thanks Kristin for the tasty, easy recipe! Kristin and I will be back tomorrow to finish the week with one more delicious comfort food dish from her hometown. See you then.

1 comment:

  1. I'm there. I'm making this. I'm going to use a larger mug, though.


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