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Mónica

Mónica Mateos

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MEXICAN STREET STYLE CORN COBS

10 min
40 min
Easy
75
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These corn cobs are very popular in Mexico, you can find them in the fairs, in central plazas; they are delicious. Served with mayonnaise and cheese. Do not miss the opportunity to prepare them at home.
Learn more about Mónica Mateos

Ingredients

6 servings
  • 8 cups of Water
  • 6 pieces of corn
  • 2 branches of epazote
  • 1 Cup of Mayonnaise
  • 1 Cup of fresh cheese grated
  • to taste of pequin pepper
  • to taste of Salt
  • to taste of green lemon
  • 6 pieces of wood sticks for corn

    Preparation

    At medium heat, put a pot with the water and cook the corn cobs for 40.
    Heat a comal or a pan at high heat and roast the corn cobs until browned.
    Over a plain surface, insert a wooden stick in each cob.
    Grate the queso fresco. Garnish your corn cob with mayonnaise, queso fresco, chili, salt and lemon juice.
    Enjoy!

    PRESENTATION

    On a wooden stick.

    TIPS

    You can substitute the pericón for a herb bouquet.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    461
    kcal
    23%
    Carbohydrates
    1.5
    g
    0.5%
    Proteins
    8.9
    g
    18%
    Lipids
    46.1
    g
    71%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    52.1
    mg
    17%
    Esha
    Rate this tip
    Ratings (5)
    Roble Flores
    04/07/2019 13:46:04
    Todas las recetas que envía sin un éxito muy deliciosas y faves de realizar gracias por compartir
    Luz María Hernández
    04/07/2019 13:13:16
    Me super ebcantan deliciosos
    Teresa Salinas
    04/07/2019 09:59:31
    Riquísimos y efectivamente van con mayonesa queso y chulito piquin
    Sara Rivero
    05/08/2017 22:08:04
    No me puedo creer lo bonito que es la diversidad mexicana. Ha sido todo un honor probar todas las cosas sabrosas que México tiene, por lo que me siento orgullosísima de tener la nacionalidad que tengo. Este elote me encanta porque me recuerda a mi infancia y sabe originalmente mexicano. Gracias México, gracias kiwilimón, gracias gastronomía!!!!
    Daniela Bortoni
    26/01/2017 17:00:24
    me encantó la receta siempre quise hacerlos caseros quedaron buenísimos

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