Recipe: Simmered Fresh Corn with Epazote, Chiles, Butter, and Lime (crock pot)
Side Dishes - VegetablesSIMMERED FRESH CORN WITH EPAZOTE,
CHILES, BUTTER, AND LIME (ELOTES)
"Mexican farmers cultivate more than three hundred distinct varieties of corn, so it's no surprise that corn forms an integral part of the everyday Mexican diet. Fresh corn is a popular street treat, served from pushcarts that are often just cauldrons of boiling water on wheels. The earthy-sweet flavor of the corn shines through the messy, delicious combination of butter, lime, salty cheese, creamy mayonnaise, and a sprinkle of mild chiles."
4 ears fresh corn
Water (to 1-inch below top)
2 tablespoons salted butter
1 tablespoon kosher salt
3 sprigs fresh epazote
FOR SERVING:
Melted salted butter
Mild ground chiles, such as guajillo or ancho chile
Crumbled cotija cheese
Lime wedges
Mayonnaise
Shuck the corn and cut each cob into 3 pieces or leave whole. Combine the corn, water, butter, salt, and epazote in a 5-quart slow cooker.
Cover crock pot and cook on LOW for 2 1/2 to 3 hours, stirring once. The corn may be held on warm for up to 2 hours more.
TO SERVE:
Drain the corn thoroughly. Pile the corn on a warm platter and drizzle with the butter. Sprinkle with a little of the ground chiles and cotija cheese. Serve with limes and a small bowl of mayonnaise on the side.
Makes 4 servings
Adapted from source: The Mexican Slow Cooker by Deborah Schneider
CHILES, BUTTER, AND LIME (ELOTES)
"Mexican farmers cultivate more than three hundred distinct varieties of corn, so it's no surprise that corn forms an integral part of the everyday Mexican diet. Fresh corn is a popular street treat, served from pushcarts that are often just cauldrons of boiling water on wheels. The earthy-sweet flavor of the corn shines through the messy, delicious combination of butter, lime, salty cheese, creamy mayonnaise, and a sprinkle of mild chiles."
4 ears fresh corn
Water (to 1-inch below top)
2 tablespoons salted butter
1 tablespoon kosher salt
3 sprigs fresh epazote
FOR SERVING:
Melted salted butter
Mild ground chiles, such as guajillo or ancho chile
Crumbled cotija cheese
Lime wedges
Mayonnaise
Shuck the corn and cut each cob into 3 pieces or leave whole. Combine the corn, water, butter, salt, and epazote in a 5-quart slow cooker.
Cover crock pot and cook on LOW for 2 1/2 to 3 hours, stirring once. The corn may be held on warm for up to 2 hours more.
TO SERVE:
Drain the corn thoroughly. Pile the corn on a warm platter and drizzle with the butter. Sprinkle with a little of the ground chiles and cotija cheese. Serve with limes and a small bowl of mayonnaise on the side.
Makes 4 servings
Adapted from source: The Mexican Slow Cooker by Deborah Schneider
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