Growing up in Chicago and being part of a Mexican family meant that I spent time in the Pilsen neighborhood, which is a predominantly Hispanic part of the city. Usually we were there to visit my great-aunt who would always have the best tamales ready to feed us with. While there my parents would hit the Mexican bakery across the street to buy a bunch of Conchas (Mexican sweet bread) for us to take home with us. Us kids, we would beg and plead for my parents to let us stop at one of the little bicycle carts that roamed the neighborhood selling everything from tamales, to paletas (Mexican popsicles), to elotes (Mexican corn on the cob). Since my auntie would fill us up with tamales we would usually end up with paletas if I got to pick or elotes if my sister did. My brother being younger just had no say.
Now though, I am older and I can make my own tamales and my auntie has moved to a different neighborhood so I rarely head into the Pilsen neighborhood anymore but when I do I still see the carts there and it reminds me of my childhood. Same thing happens for my sister but with her it’s funny because she loves Elotes so much that I have seen her head there while pregnant just to find a cart and buy some because a craving struck her. It has happened with every pregnancy I think and since she is pregnant right now I decided to make her some Mexican corn but with a twist. I made it into a Mexican corn salad and let me tell you it was so ridiculously good and one of the favorite foods served at our family Memorial Day BBQ. Now, if you have never had elotes then good God, it is a must try!
- 1 tbsp. + 7 tbsp. salted butter, melted
- 24 oz. frozen sweet corn
- 1/2 red bell pepper, diced
- 1 carrot, diced
- 1/3 c. mayonnaise
- 1 tbsp. chopped cilantro
- 1/4 c. Cotija cheese
- juice of half a lime
- 1 tsp. paprika
- In a large frying pan melt 1 tbsp. of butter over medium-high heat and then toss in the corn, bell pepper and carrots. Make sure to get it into an even layer. Let it cook until the corn is cooked through and the other veggies are softened a bit. Then give it a stir and flatten again. Now cook until it some of it starts to brown a bit. Remove pan from heat then and pour the veggies into a serving bowl. Pour the 7 tbsp. of melted butter over the veggies and stir. Add the mayonnaise and stir until all of the veggies are evenly coated. Stir in half the cheese, the cilantro and the lime juice. Top with the remaining cheese and sprinkle with the paprika.
Latest posts by Jennifer Wieland (see all)
- Restaurant.com is Helping to Keep Lunch Affordable During Summer Break - June 30, 2016
- ReadyRefresh by Nestlé® is Keeping FORO (Fear of Running Out) at Bay - June 28, 2016
- 10 Spectacular 4th of July Sweet Treats - June 27, 2016