Elote

Hubby and I are in love with a cute little taco place called Dorado. It’s just up the street and they have amazing fish tacos. During the summer months, they also have Elote as a side dish. We decided to give it a shot one day and instantly fell in love.

Elote is a Mexican style corn that is grilled and then smothered in cheeses and spices. If you haven’t had it before, you should definitely try it. When I saw that We Are Not Martha had made Elote at home, I knew I needed to make this. Since we don’t have a grill, I boiled the corn for a few minutes, then broiled it in the oven to get a beautiful char on the corn.

The cheese sauce that covers this corn is not diet friendly. But it sure is tasty. Hubby and I have been enjoying this with lovely fresh corn this summer.

One Year Ago: KFC Copycat Biscuits
Three Years Ago: Cookies N Cream Cupcakes and Peanut Butter Cupcakes

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Elote

Yield: 2

Ingredients:

1.5 Tbsp mayo
1 Tbsp sour cream
1/4 tsp lime zest
1/4 tsp fresh lime juice
1/8 tsp cayenne pepper
1/8 tsp chili powder
pinch of salt
2 ears of corn
1/2 cup crumbled or grated Cotija cheese

Directions:

Mix together the sour cream, mayo, lime zest, lime juice, chili powder, cayenne, and salt. Cover the spread and store it in the fridge while the corn is cooking.

Grill the corn. If you do not have a grill, you can simply boil the corn. To char the corn, play under the broiler for 3-5 minutes per side until charred.

While your corn is cooking, use a cheese grater to grate the Cotija.

Once the corn is done, use the back of a spoon to rub the spread onto the hot corn.

Roll the corn in the grated cheese.

Once each ear of corn is rolled in the grated cheese, sprinkle another dash of chili powder or splash of lime juice!

Recipe as seen on We Are Not Martha

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11 Responses to “Caramelized Butternut Squash”

  1. #
    1
    Pam — November 15, 2010 at 12:52 pm

    I have been loving Butternut Squash more than ever this season, myself! Your pictures are lovely, and making me hungry!

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    2
    Lauren — November 15, 2010 at 1:01 pm

    I LOVE butternut squash… especially when roasted until slightly crisp on the outside. Your caramelized version looks great – I will need to add a touch of brown sugar and butter next time I make it.

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    3
    Boston Food Diary — November 15, 2010 at 3:45 pm

    YUM!!! I started my butternut squash kick this weekend- this looks amazing!

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    4
    Melissa — November 15, 2010 at 3:55 pm

    I have a butternut squash from my CSA that I’m dying to cut into. I have a question though, how does one peel a butternut squash?

  5. #
    5
    Jen — November 15, 2010 at 3:57 pm

    Melissa – I like to use a Y-shaped vegetable peeler to peel the skin off. You could do it with a knife, but I would be worried about cutting myself.

  6. #
    6
    Julie — November 15, 2010 at 4:10 pm

    Sounds like a fabulous way to prepare those squash. I’ll have to remember this for if we have another bumper crop next year!

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    7
    Bianca @ Confessions of a Chocoholic — November 15, 2010 at 4:23 pm

    Hi Jen, nice seeing you again yesterday. I usually roast my butternut squash with brown sugar too but I can’t believe I never thought of adding butter! I usually omit the salt and pepper because I like it very dessert-like, so I add cinnamon too 🙂

  8. #
    8
    Paula — November 15, 2010 at 5:41 pm

    what a great blog!
    here is so many inspirations,

    have a nice time,
    Paula

  9. #
    9
    Megan — November 16, 2010 at 12:49 am

    I love butternut squash too. It’s definitely delicious with just a bit of brown sugar. Sometimes I go a bit overboard and roast it with a whole lot of butter, brown, sugar, and maple syrup.

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    10
    theblogisthenewblack — November 16, 2010 at 2:46 am

    This looks amazing! I love bn squash. I just made a fantastic soup, and now I want to carmelize it!

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    11
    Fun and Fearless in Beantown — November 19, 2010 at 5:29 pm

    This is such a simple way to cook butternut squash and yet SO delicious! I’m loving your butternut squash blog posts!

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