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vegetarian

Authentic Elotes Locos

38 · Sep 10, 2020 · 1 Comment

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #McCormickMayonesa #MayonesaAtKroger 

Elotes locos are a variation on the traditional elotes sold by street vendors, but dressed with a spicy topping on the outside.

corn cobs covered in butter, mayonnaise, crushed spicy corn chips and cotija cheese, on a blue and white talavera plate, surrounded by limes

Traditional elotes, also known as Mexican street corn, are either grilled or boiled and then slathered with mayonnaise and sprinkled with chile powder and cotija cheese. Mexican street corn sold in a cup is called either elote en vaso or esquites.

What makes this version called elotes locos (literally: crazy corn) is actually the fuego-flavored hot corn chip crumbs they’re rolled in. But in general, any topping that is not the traditional version can be called elotes locos. These are a very popular snack among Mexico City street food stalls and roaming vendors, especially with teenagers! When we lived in Los Angeles, they were also easy to find at small Mexican family-owned food businesses, street cart vendors, food trucks and even at some restaurants that cater to Mexican customers or mainstream customers who love Mexican food.

Since we moved back to Chicago from Los Angeles, I do a lot of my shopping at Mariano’s because they have a great selection of my favorite Mexican products, and they even stock my McCormick® Mayonesa with Lime Juice, which I use for making these elotes locos. Flavored mayos are HUGE in Mexico, and McCormick® Mayonesa with Lime Juice is the O.G.!

What’s also great about using a flavored mayonnaise in this recipe is that there’s no added moisture from lime juice since it’s already in there. This means the consistency of the mayonnaise suspends the chip crumb coating without making it soggy.

McCormick Mayonesa with lime juice on a marble countertop with a lime leaning against the jar and corn cobs in the background

Ingredients you’ll need for this recipe

This recipe is very simple and I purchased all my ingredients at Mariano’s, which is part of the Kroger family of stores. You should be able to easily find all the ingredients at just about any grocery store.

Butter – I prefer salted butter for this recipe, but you can swap for unsalted butter if you prefer. The way it melts and emulsifies with the mayonnaise is pure magic.

McCormick® Mayonesa with Lime Juice – This mayonnaise comes with the lime juice already built in for a tangy twist that brightens the flavor. If you’ve ever eaten this product in Mexico, you’ll be happy to know that it’s the same exact formula and is imported from Mexico.

Cotija cheese – This dry, aged salty cheese has a strong flavor and aroma, similar to parmesan cheese (but its consistency is different). Look for either a whole block of cotija you can crumble by hand or one that’s already grated or crumbled into little pebbles. You don’t want to use cotija that’s grated so fine that it resembles sawdust.

Fuego-flavored spicy corn chips – You can choose whatever fuego-flavored hot and spicy corn chips you like best. The idea is to crush them down to a crumb so you can roll the corn in it after you’ve covered it in salted butter and McCormick® Mayonesa with Lime Juice.

How to make elotes locos

Start by preparing your corn. Make sure you remove as much of the corn silk as possible. A vegetable brush is a great tool to do this, but if you don’t have one, you can rub the corn ear with your hands under running water.

You’re going to also get all your ingredients out in advance and have them ready to go, as once you pull the corn out of the boiling water, you want to finish dressing them as quickly as possible so they’re still warm while you eat it.

I recommend that you bring your butter to room temperature ahead of time, or microwave it in 15-second increments until soft, but not melted.

There are two ways to get your fuego-flavored hot corn chips down to a crumb state: you can either put them in a zip-top bag and crush them by hand, or pulse them in your food processor. Either way is fine depending on what tools you have in your kitchen! Mix your hot corn chip crumbs and cotija cheese while the corn is cooking to make application easy.

Once your corn comes out of the pot, you’ll want to also have a pair of kitchen tongs handy. Turn the corn cob on one side and use a sharp knife to cut a half-inch X-shaped slit in the middle of the cob. This will allow you to easily insert the popsicle stick handles.

Aluminum foil is my secret weapon for assembling elotes locos without making a big mess! Put the foil down on your countertop, put the cooked corn on top of it, add the butter and McCormick® Mayonesa with Lime Juice and turn the corn cobs against each other to help evenly distribute the ingredients and make sure they’re fully covered.

Then all that’s left to do is roll each corn cob in the chip crumb and cotija cheese mixture and you’re ready to eat!

Corn cobs covered in McCormick Mayonesa with lime juice, spicy corn chip crumbs and cotija cheese, sitting on a blue and white talavera plate on top of a white dish towel and surrounded by a mayonnaise jar and limes

PRO TIP: If you don’t like to eat the corn straight off the cob, you can also make this recipe following all the directions and then turn the corn upside down with the popsicle stick handle facing up, and cut the corn off the cob with a serrated knife onto a plate or into a bowl.

For more ideas on how to use McCormick® Mayonesa with Lime Juice to liven up your recipes and to find it at a store near you, visit mccormick.com.

Mexican elotes locos on a blue and white talavera plate on top of a white kitchen towel surrounded by a mayonnaise jar and limes
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Authentic Elotes Locos

  • Author: Maura Wall Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 6-7 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings 1x
  • Category: Snacks
  • Cuisine: Mexican
  • Diet: Vegetarian
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Description

This easy version of Mexican street corn called elotes locos gets its name from the spicy corn chip crumb coating.


Ingredients

Scale
  • 4 ears of corn
  • 1 cup spicy corn chips, such as fuego-flavored
  • 2 tablespoons grated or crumbled cotija cheese
  • 2 tablespoons salted butter, divided
  • 4 tablespoons McCormick® Mayonesa with Lime Juice, divided

You’ll also need:

  • 4 popsicle sticks

Instructions

  1. Bring a large pot of water to a boil over high heat. While you’re waiting for it to boil, clean your ears of corn so they’re free of corn silk.
  2. Once the water has come to a boil, add your 4 ears of corn and boil for 6-7 minutes. Do NOT salt the water – this will make the corn kernels tough rather than plump and juicy.
  3. While the corn is boiling, crush corn chips in a bag or in a food processor until they’re in a medium-fine crumb. Transfer to a dish and mix with 2 tablespoons grated or crumbled cotija cheese until well incorporated.
  4. Once the corn is done, remove it from the water and transfer to a cutting board. Using a sharp knife, make an X-shaped cut on one end of each ear and insert a popsicle stick for the handle.
  5. After all your popsicle sticks are inserted, transfer 2 ears of corn to a square of aluminum foil and add 1 tablespoon of butter in the middle of the 2 ears. Rotate the cobs against each other by the popsicle stick handles until they’re fully coated in butter. Repeat with the remaining 2 ears of corn.
  6. Add 2 tablespoons of Mayonesa between 2 ears of corn and rotate the cobs against each other to evenly distribute. Repeat with the remaining Mayonesa and corn.
  7. In the dish with the corn chip mixture, roll each corn cob by the handle to fully coat each one.
  8. Serve immediately while still warm.

Notes

These do not reheat well, as storing them in the refrigerator will make the chip crumb coating soggy. It’s best to eat these immediately after preparing.


Nutrition

  • Serving Size: 1 ear of corn

Keywords: corn, elotes, elotes locos, McCormick® Mayonesa with Lime Juice

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

Enjoy this recipe? You might also like my recipe for homemade chipotle mayonnaise.

Recipe, Snacks elote, vegetarian

How to make Mexican street corn

8 · Aug 3, 2019 · 1 Comment

Elotes are a very popular snack in Mexico City and other parts of Central Mexico. But this Mexican street corn is easy to make at home, even without a grill!

Although Mexican street corn is often cooked over a charcoal grill by a street vendor, this recipe made in the oven or a convection toaster oven will give you elotes that taste just as good.

…

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Recipe, Snacks, Street food, Vegetarian/Vegetariano corn, elote, vegetarian

What to order at Gracias Madre

11 · Jun 25, 2017 · 1 Comment

Gracias Madre is my favorite restaurant in West Hollywood and one of my top 3 favorites in Los Angeles. And I’m betting if nobody told you in advance that it was a vegan restaurant, you might not even notice because the menu is that good.

What to order at Gracias Madre in West Hollywood via theothersideofthetortilla.com

Vegan and Mexican are two words that most people wouldn’t necessarily associate with each other, however, there are actually quite a few vegetarian and vegan-friendly dishes that are part of the cuisine. Everything on the menu at Gracias Madre is organic and vegan, but don’t let that distract you; you’re in for a truly excellent Mexican meal.

If you’re visiting Los Angeles, Gracias Madre definitely deserves to be on your list of restaurants to check out, and if you’re local to LA, early lunch or happy hour is the best time to go if you want your choice of tables (you might even see me there).

Paparazzi tend to lurk nearby, as this restaurant and several others in the neighborhood are celebrity favorites. Request to be seated on the patio if it’s not too hot outside—you’ll have the best chance to see famous faces or at least catch a glimpse while they’re leaving.

…

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Restaurants Los Angeles, vegan, vegetarian

The best guacamole recipe ever

27 · Jun 12, 2017 · 1 Comment

If you want to make the best guacamole, there are a few things you need to know. I swear by this recipe, but also by these tips that help make it the best it can be.

Tips for making the best guacamole, via theothersideofthetortilla.com

Not all guacamole is created equal, and it’s much easier to screw up than one might think. And since avocados are sometimes a splurge in your grocery budget, you really don’t want to waste them with bad guacamole. There are some common mistakes people make that cause their guac to suck: mashing the avocado so much that it’s totally smooth, adding too much of one ingredient so it throws off the flavor balance, not enough flavor so the whole thing is totally bland, or the opposite – too salty.

I’m not bragging (OK, I am totally bragging) but everyone I know who has ever eaten my guacamole has said that I make the best guacamole ever….

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Banana chia popsicles

2 · Jun 11, 2015 · 4 Comments

These banana chia popsicles are an easy homemade summer treat packed with nutrition and very little added sugar.

How to make banana chia popsicles with banana, chia seeds, coconut milk and a little sugar. This recipe is dairy-free and vegan-friendly! Via theothersideofthetortilla.com

During the summer, I always want paletas for dessert whenever possible because, well, it’s typically REALLY HOT in the part of Los Angeles where we live. I very rarely buy popsicles in the grocery store because they have a lot of added sugar, and if I’m going to be eating them daily, I need to make healthier choices. Plus, I have a reputation to uphold as the queen of paletas!

Whenever I buy too many bananas (which is basically always) and they start to get spots and are too ripe, I have to get creative with how to use them quickly. So I came up with this frozen treat version of a refrigerated banana chia pudding that I like to make when I’m trying to eat healthier. They’re not overly sweet or too banana-y, they’re very low-fat and not many calories per serving either (for the record, one serving is one popsicle). As you probably know, bananas are packed with potassium and Vitamin C as well as fiber and some other nutrients. Most of the sweetness in this recipe comes from the natural sugar in the bananas. Of course, if you like your popsicles on the sweeter side, you can always add a little extra sugar to the recipe if you want.

RELATED RECIPE: Coconut chia pudding

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Dessert, Popsicles, Recipe, Vegetarian/Vegetariano chia seeds, coconut milk, dairy-free, gluten-free, paletas, popsicles, vegan, vegetarian

Watermelon and aloe vera juice

172 · Jul 3, 2014 · 2 Comments

In Mexico, as well as other countries in Latin America, aloe gel (also sometimes referred to as aloe crystal) is used externally for a variety of skin ailments as well as consumed for its curative health benefits, especially for stomach and digestive ailments. Aloe gel or crystal comes from the meat of the leaf, and is easy and inexpensive to extract yourself at home. In Spanish, aloe vera is called “sábila” or “áloe,” and is sometimes misspelled as “sávila.” In Mexico, it’s most commonly referred to as “sábila.”

Aloe vera juice is said to help maintain healthy digestion, and can also help regulate blood sugar, reduce inflammation, reduce acne eruptions, as well as many other health benefits, and is a good addition for those who are conscious of an alkaline diet.

Watermelon aloe vera juice recipe from theothersideofthetortilla.com (jugo de sandía y sábila)

My Tío Eduardo swears by homemade aloe vera juice for digestive ailments. Homemade aloe juice is both easy and inexpensive to make—a single large aloe vera leaf in the produce section of most grocery stores in the U.S. should cost between 99 cents and $2 or $3. If a single leaf is $3 or more, it should be very large and heavy, otherwise check another store for a better price. Most Mexican or Latin American markets will carry them. Aloe leaves available in grocery stores are typically about 4-4.5 inches wide at the base, 22-24 inches long and about 1 inch thick.

…

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Comer Sano/Eat Healthy, drinks, Recipe aloe vera, sábila, sandía, vegan, vegetarian, watermelon

Mango and peach paletas

9 · Aug 21, 2013 · 10 Comments

I’ve been absolutely obsessed with testing paleta flavors all summer, partially because of my access to such a wide variety of fresh fruits in Southern California for months on end, and partially just because I have an inner-kid who still remembers the excitement I felt from hearing the jingle of the bell on the paletero’s cart. This mango-peach paleta recipe has been a mega-hit both in my household and with my office mates who got to taste them when I brought them to work for an afternoon snack to share last week.

mango peach paletas…

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Guacamole with mango and pomegranate

8 · Jul 30, 2013 · 6 Comments

You may remember from a recent post that my family goes crazy for fruity guacamole. That’s why, when I hosted an #iloveavocados live party with Avocados From Mexico, I wanted to make another version of my fruity guacamole with one of my favorite fruits: Mango. I love to experiment with lots of different sweet and savory guacamoles and this version with mango, pomegranate seeds, red onion and serrano chile is one of my absolute favorit

guacamole with mango and pomegranateMy guests practically licked the bowl clean and there may have been some arguing over who got the last scoop. Another sure sign that the recipe was a success: Some of the guests sent tweets or posted on Facebook the next day that they wished they could have some more!…

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Comer Sano/Eat Healthy, Recipe, Snacks, Vegetarian/Vegetariano aguacate, avocado, Avocados from Mexico, cebolla roja, gluten-free, granada, mango, pomegranate, receta vegetariana, red onion, vegan, vegetarian

Guacahummus

2 · Jul 29, 2013 · 6 Comments

Guacahummus sounds a lot like what you might imagine it to be… guacamole (sort of) mixed with hummus. Actually it’s a blend of hummus, avocados and lime juice. I served this simple, healthy dish at my #iloveavocados live party with Avocados From Mexico recently and surprisingly, most of my guests were having it for the first time. The dish was definitely a hit—they scraped every last morsel out of the bowl.

The main reason why this dish is so great—aside from being very healthy—is that you can make a semi-homemade version with a store-bought hummus of your choice (I like Sabra’s classic hummus), which helps you get this dish from food processor to plate in about five minutes. I use a 3-cup Cuisinart mini prep (available in my Amazon aStore, El Mercadito), which fits the ingredients perfectly. A bonus: This recipe is both vegetarian and vegan-friendly and is also gluten-free.

avocados guacamole hummus guacahummus…

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Comer Sano/Eat Healthy, Recipe, Snacks, Vegetarian/Vegetariano aguacate, avocado, Avocados from Mexico, gluten-free, guacahummus, guacamole, hummus, receta vegetariana, tortilla chips, totopos, vegan, vegetarian

Avocado paletas

6 · Jul 12, 2013 · 1 Comment

This post is part of a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico but my love for avocados from Mexico is 100 percent authentic and the opinions and recipe in this post are my own. This post includes affiliate links to my Amazon aStore, El Mercadito, recommending products that I used to make this recipe.

paletas de aguacate | avocado popsicles

Summer means paleta time in my house. And though we like the traditional flavors, I also like to branch out and make flavors that are considered “normal” in Mexico, but that are not as common to see in the U.S., such as avocado. A few friends have looked at me sideways when I said I was working on a popsicle recipe with avocados, but I assure you that you’ll be won over by the creamy texture and pleasantly earthy, sweet taste.

I prefer to buy avocados from Mexico because of that distinctive, earthy taste due to the fertile volcanic soil in which they’re grown. They’re packed with nutrients and are a versatile ingredient that can be used in both savory and sweet dishes—but most people don’t think of using avocados in a sweet dish. The thing I especially love about this recipe is that the light coconut milk and sweetened condensed milk (also known as lechera) don’t overpower the natural flavor so you can still taste the earthiness of the avocado….

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Dessert, Popsicles, Recipe, Sponsored aguacate, avocado, Avocados from Mexico, coconut milk, gluten-free, la lechera, leche de coco, paletas, popsicles, sweetened condensed milk, vegetarian

Calabacitas con elote

9 · May 22, 2013 · 3 Comments

This is a sponsored post in collaboration with Latina Bloggers Connect and the California Milk Advisory Board.  The recipe and opinions are my own.

Calabacitas con elote is a traditional Mexican side dish, typically baked in the oven in a casserole dish or olla de barro. But I’m giving it a summer makeover by cooking it in easy-to-make foil packets for the grill.

Calabacitas con elote is a traditional Mexican side dish, typically baked in the oven in a casserole dish or olla de barro. Give the dish a makeover by cooking it in easy-to-make foil packets for the grill.  Recipe via theothersideofthetortilla.com

We’re spending tons of time outside with family and friends now that summer grilling season is here and this is a great dish to take to any parillada! This vegetarian dish is one of my favorites for serving as a quick dinner side dish as well as for taking to parrilladas (barbeques) that are typically full of meats but lacking enough veggies. If I’m making it for just the two of us, I refrigerate half the recipe and grill it later in the week so that it’s fresh off the grill at dinnertime.

Now that we live in California and have such a variety of fresh, local dairy, produce and meats available to us year-round thanks to the climate, I’ve been consciously trying to eat more locally (and by that, I mean seeking out locally grown produce at the farmers markets and other foods made in my new home state). California is the country’s leading producer of Hispanic dairy products, which are sold nationally, and is the nation’s second largest producer of cheese. In fact, California produces more than 25 kinds of Hispanic cheeses and many other dairy products. A Real California Milk seal means your dairy products are made from 100 percent California milk.

This is what the calabacitas should look like inside the foil packet when it’s done or almost done cooking:

calabacitas_con_elote_grill_packet_TOSOTT…

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Ensalada Xec: Mayan Citrus and Jicama Salad

19 · May 13, 2013 · 8 Comments

Ensalada xec (xec is Mayan for “mixed,” and is sometimes spelled as “xeec,” “xek” or “xe’ek” and is pronounced “shek”) is a staple in the Yucatan region and is sometimes also made as a salsa without the jicama.

This great crunchy, spicy, juicy citrus salad from the East Coast of Mexico is the perfect healthy snack, and the best time of year to enjoy it is between January and April when both grapefruit and oranges are in season.

Grapefruit, orange, jicama, cilantro and habanero chile salad
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Vegetarian tacos de hongo, chile poblano y cebolla

8 · Mar 13, 2012 · 2 Comments

Vegetarian tacos made with sauteed mushrooms, poblano chile and onions. Recipe via theothersideofthetortilla.comI’ve really been wanting to reduce the amount of meat we eat on a daily basis in order to be a bit healthier. I love veggies and don’t mind vegetarian meals, but when you live with a serious carnivore, it’s sometimes really difficult to convince them that a vegetarian meal is a) good and b) filling enough to be a meal and not just an appetizer.  Enter the idea of vegetarian tacos.

Enter the idea of vegetarian tacos.

Sometimes the mere mention of serving a vegetarian meal summons an apocalyptic response in my household. If you can’t get your family to eat a full vegetarian meal, this dish makes a great appetizer to ease them into enjoying it; just double or triple the recipe depending on how many people you’re feeding. They may soon see that an all-veggie meal isn’t so bad after all.

And if you’re truly desperate to get them to eat veggies, you can always add a little crumbled chorizo to this dish. It’s not meatless, but hey, at least they’re eating veggies, right? (You could also attempt to substitute soyrizo for chorizo if you’re brave, but I can’t be held responsible if they figure you out and throw their chanclas at you.)

Regardless, whether you’re vegetarian, trying to get your family to eat less meat or just trying to observe meatless meals during Lent, this is a quick and easy recipe you’re bound to enjoy.

I like to use baby portabellas for this recipe, but you can use  just about any kind of regular medium-sized mushroom you like so long as you slice them somewhat thickly so that when they saute with the onions and butter, they don’t shrink too much, or get too thin when they’re fully cooked.

RELATED: How to roast poblano chiles

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Comer Sano/Eat Healthy, Recipe, Snacks, Vegetarian/Vegetariano cebolla, champiñones, chile poblano, Cuaresma, hongos, Lent, mushrooms, onion, quesadilla, receta vegetariana, vegetables, vegetarian

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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