He’s strangely sensitive to anything that even somewhat might resemble criticism. I understand the instinctual reaction to criticism but I wouldn’t say it’s a good trait.
@@ExternusArmy Actually he's pointing out an internet phenomenon where people will criticize any and all interactions with pets. Especially feeding pets "people" food.
Harvey Sunshine, it wasn’t the same reply. In fact, you should read the other reply bc it addresses what you said. Nothing against Kenji, he’s a great guy and I’ve been here for years. It’s just not productive to blindly idolize people.
@g000dn, unfortunately not. He’s had similar reactions on many subjects for years. You can see it in descriptions of videos such as his original FPV cacio e pepe. He does the same when people have said that’s it’s probably not very hygienic to reuse utensils sitting in your sink, especially if you yourself don’t know how clean that sink is. Again, love the guy, he’s the salt of the earth. Smart and well spoken. Just not infallible.
@@ExternusArmy He said that those who criticize him over reusing utensils don't know how clean the sink is. Kenji said in one of the videos he regularly disinfects it.
@@danny2571 Ah, the Tu Quoque Fallacy - I make noise when I eat, so I must be a hypocrite! Good job. I'll bite: I certainly don't eat with my mouth open while I have a mic on my head amplifying the sounds before posting it on the internet. Humans are humans, but do we need to hear it in a video? Does it help you know what the flavour is? Some people LOVE ASMR eating. Some people LOATHE it. Sorry for having an opinion! Have a fantastic day!
packtloss so stop the video just before that point? Since you obviously know it ends immediately after... it’s not that hard. Or, you know, make a comment about how much you hate it even though you acknowledge that most people probably enjoy it. I bet you’re just as insufferable irl as well lmao
Beautiful red japanese maple, elotes looks good too Chef. I really love your videos. I've been cooking almost 20 years now and have done everything from catering for Bill Gates private employees to being head chef of a brick oven pizza place in Alabama. Started at the bottom blah, blah, blah. I just wanted to say your videos have been a huge comfort for me lately. I absolutely hate the place i'm working at now. Trying to stay humble and just learn what i can at this place. Everyday I come home from work though and watch your videos (even if i've already seen em lol) it really brings me back to old jobs I loved and really helps me keep pushin through this tough time. Really like your style of cooking too, feels a lot like mine. Like when you move certain ways doing things with knives or whatever I get this familiar feeling. It's great. Thank Chef.
Extremely simple and I like to use goat cheese as it is a lot more creamy and chunky at same time and smoked chipotle spice on it with salt and pepper and chili powder as well and garlic will create amazing elotes and also you always want to use both butter and mayonnaise first than add your spices and roll in the goat cheese or cotija and it’s absolutely amazing but you absolutely have to use butter and mayo not just one or the other lol and also fresh limes is a must !! And also corona “The beer” not the virus lmao
Hey man I just came across your RU-vid Chanel and I love your content I cook all the time just at home and your videos gave me amazing recipes and I was also born and raised in San Mateo small world man love you Chanel keep doing what u do godbless brotha
At my last restaurant we would fry the cobs to order and bast them in a garlic aoili, sour cream mixture, cotija and a house made blackening seasoning garnished with pickeled sweet chilies and jalapenos
Interesting timing on this as I riffed my own Elote last night after threatening for what seemed years. Mixed equal parts full fat Hellmann's mayo and sour cream with lime juice, cumin, ancho chile powder, a pinch of cayenne with some salt and pepper. Let the corn cool a bit after grilling so the "crema" wouldn't slide off, then rolled in finely crumbled feta (no cojita available). The sweet, heat, creamy, salty flavor and textural contrasts were delicious. Mind: blown.
Idk why I never thought of this...but you cutting the lime that way at 5:00 is the biggest "I'm an idiot for doing this another way all my life" moment ever.
I agree Definitely a top 5 most delicious thing. Tastes great in a cup with the juice from the boiled version too. Cocktel de elote. They shave kernels in a cup add the same ingredients you used basically. I am sure you have tried that too. I live near Mex border in AZ. Love the elote. Love your videos too thank you.
can't wait to grill some for my family, i'm the foodie in the household (UK) and they're the subjects of my experiments. Unfortunately, the Mexican community here is very small but this looks like a very simple and quick recipe for grilling season. I'm very very interested in actual Mexican regional cuisine but the most we get here is tekmex (even getting masa torillas is difficult) and ordering speciality products is out of my budget. One day tho!
I recently upped my elote game by using finely minced chipotles in adobo sauce mixed into the mayo. I also switched brands of cotija cheese from Cacique to Nuestro Queso which is a little milder and not so salty. Best ever including any of the restaurants we've had it at.
Gonna try this weekend for sure!!! Unfortunately I never went to Mexico but every time I tried something from Kenji was always perfect ,BLT, Burgers and Fries, Buffalo wings ....my god the buffalo wings was one of the best chicken I ever had !!!
Cheap-green-lid-bottled-shelf-stable parmesan is also a popular sub for cotija. It's ubiquitous for the neighborhood elote cart pushers here in LA. Not exactly gourmet, but hell, it's a street food.
At my work we make this. It's called Mexican corn on the menu and its charred, brushed with mayo, and covered with cotija and guajillo Chile powder. It's cool seeing it made somewhat different
Kenji, don’t pay attention to the haters. We know you don’t feed your dog garlic, just ignore those stupid comments. Majority of people love your videos but don’t comment at all.
I was recently in Yucatan and was surprised to see that they use Chiapas cheese on their elotes. For those unfamiliar it's kinda similar to french feta, just dryer and a little funkier. The flavor is a huge departure from the cotija or Kraft parmesan I'm used to seeing in Northern Mexico/ SW US.
Thanks. Been watching a bunch of your videos since I heard you recently on the @jjho podcast. I've got a household that was already begging me for Elote.
Russian river is fire specific the pliney etc. I’m in SoCal and it’s a treat when they bring the limited run down here in small cooler batches haha. Big ups to you always cooking up the best chef.
I grew up in East Chicago (a city in Indiana, not East Side of Chicago) & the Elote Guys (The Corn Cart) would stalk the streets daily. When I moved to a significantly less diverse place in middle Indiana, i missed elotes. My husband from Washington had never had it. The corn was easy to get from a farmer's market but i couldn't find the normal things they'd use for elotes like Mexican mayonesa & cotija. I'd settle for parmesano reggiano & hellmanns, with some chili powder & a squeeze of lime. So good even when the elotes guy doesn't venture to my area.
Real Mexican street corn is boiled corn just simple mayo cojita cheese butter n chili powder but I like Ken's twist a lot more fancier def won't find his version on the streets lol 👍
here in Guatemala, we serve it even simpler, with a lime wedge in its husk simplest street food ever, grilled corn served with lemon, delicious. my dads favorite street food
For those seeking slightly healthier version of this, try subbing the mayo with Greek yogurt. Just tried it myself and it tastes amazing! Thanks for the vid Kenji!!
Hey Kenji. You often talk about food from South American countries in your videos, I am from Brazil and I’d like to know how much you know about brazilian food.
this video makes me think of father's day, where we typically grill out for my dad. it also makes me wonder, since you have a german restaurant, do you know of any german/czech food that is good to grill, besides sausage?
Id commented in the past about feeding your pets garlic and im very sorry if it came across that way! I have complete faith that you're a great pet owner I just have found that the garlic and onions thing is something a lot of people don't actually know or think of!
Don't know if other south Indian folks have come by and said this same thing (100% sure they have, because internet) but here in the south (and I suspect north) we do something similar. Corn roasted-toasted over charcoal and then rubbed with a bit of lime, salt and chilli powder. We (shall) eat it on the beaches, we eat it on the fields and the streets.
But then of course, corn comes to us, the wise ones say, from Mexico as part of the columbian exchange. As does chilli. So perhaps the elote technique too?
This is definitely inspiring me to make some elote. Also, if I may be so bold, what percentage of your total home-bound mayo consumption comes from home-made mayo?
I ask because I mostly make my own mayo these days after watching your mayo video. I haven’t done any side-by-side comparisons, but it’s pretty damn good and it’s one less thing to potentially go bad on the fridge
A slightly different version. Mayo mixed with smoked paprika and salt. Cheese is a hard goat's cheese. Slather grilled corn with mayo, then cheese, put back in the grill with the lid closed to melt the cheese.
I was just reading this recipe yesterday. I make this every year for my company picnic, but this year it looks to be canceled. I didn't find decent corn on the cob so will make the salad version with frozen corn kernels for home since I have everything else. Extra cilantro on the side.
