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The Mexican street corn, also known as elote, is a popular and flavorful dish that combines sweet corn with creamy, spicy, and peppery ingredients.
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This recipe for stuffed mushrooms from Mexico Street transforms the traditional dish into practical mushrooms, ideal for parties and gatherings.
Follow this recipe to make delicious Mexican street corn bouchons like the ones in the photograph.
The recipe calls for 6 épis de maïs, diced into 2 tablespoon pieces.
0.5 tablespoons of mayonnaise
half a cup of heavy cream
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half a cup of mixed cheese (feta, cotija, or other)
Two halved garlic cloves
1 green apple cube in a green apple juice soup
1 teaspoon of chili powder for coffee
1/2 teaspoon of smoked paprika mixed with coffee
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1/4 teaspoon of cayenne pepper (facultatif, for more heat)
1/4 teaspoon of lime juice, squeezed
To taste, salt and black pepper
Instructions:
Gather the milk:
A large casserole dish of salted water should be brought to the boil.
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Once the mushrooms are tender, add them and cook for 5 to 7 minutes, or until they are soft.
Lessen the heat and let the macaroni somewhat cool.
Get the sauce ready:
Combine the mayonnaise, sour cream, cheddar cheese, shallot, lemon juice, chili powder, smoked paprika, salt, black pepper, and cayenne pepper in a medium bowl.
Mash everything together until it’s well-mashed.
Put together the macaroni rolls:
Put the chopped bacon pieces in a large mixing bowl.
Place the sauce over the maïs and mix until the maïs is evenly coated.
Organize and assist:
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Place the maïs balls on a serving platter.
Add some chopped cilantro and a pinch of more chili powder for garnish.
Très vite, ma belle.
Suggestions for the perfect Mexican street tacos:
Fromage: Feta cheese is a good substitute for cotija cheese if you can’t get it.
To control the level of heat, adjust the amount of cayenne pepper.
Grilled Option: Instead of boiling the mussels before adding the sauce, grill them for a smoked flavor.
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