John 6:40 “For my Father’s will is that everyone who looks to the Son and believes in him shall have eternal life, and I will raise them up at the last day.” ROMANS 10:9-11 “If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved. As Scripture says, “Anyone who believes in him will never be put to shame” “Come to me, all you who are weary and burdened, and I will give you rest.” Matthew 11:28 1 Peter 4:8 “Above all, love each other deeply, because love covers over a multitude of sins.”
Another tip; Before grilling, skip the boil and soak ears, husk & all in water 1 hr, then grill, husk and all. This helps steam & char w/o burning. 🌽 N Joy!
FINALLY AN AUTHENTIC RECIPE!!! I was getting so frustrated with other "chefs" saying it was authentic to use yogurt or sour cream -____- thank you Chef John, you have made a lot of us proud
I've seen this before at the local state fair and never tried it. I followed this recipe and it's probably one of the best things I've ever eaten!!! I used fontina cheese though.
@@ctlyta2 not spicy at all. The sweetness of the corn balances everything out. Fair warning, after eating corn this way, you’ll never want to it any other way again. Enjoy! 😋
why do i love this mans voice so much? He sounds like he should be the voice of the instructors on all of the accounting and math tutorials I am forced to listen to. Hell, how about EVERY teaching video EVER!! PS This recipe takes me back. Thank you for posting. Street corn in southern california is a staple food I swear. Dont let my white skin fool you. Im only half gringo.
So many people on here saying "you did it wrong "! I've had elote in several regions of Mexico and every one of them does it differently, it even varies from family to family in the same region, so there is no "wrong" way!
Made this earlier for 4th of July bbq to go along with spare ribs and the family absolutely loved it. I've wanted to make this for a while, and had all the ingredients in pantry/fridge, except i subbed feta for the cotija and added cilantro. Will never make corn on the cob any other way again, amazing!
Each individual kernel is pollinated by a piece of pollen falling on the silk. Sometimes pollen from a neighboring field will blow into the sweet corn patch and land on the silk. If the neighbors field is a different variety, it could make the kernel a different color.
I remember when I used to live in Mexico my grandfather would always go to his corn field and get some corn, he would come to the house and grill the corn with the leaves on them it gave the corn such a good flavor.
I'm from Los Angeles and have been eating this since I was a kid. I've never seen this grilled. We used to buy this off of street vendors and they would pull out a steaming elote squeeze butter, spread mayo, sprinkle parmesan and optionally powdered pico de gallo. Either way it looks delicious.
back in the 90's; when i lived in L.A..... there was a guy in a mobile cart serving these up. (kind of like the guy ice cream guys in mobile carts) they were just boiled though.... dabbed with butter/mayo, grated cheese and Tapatio. THEY WERE ON POINT!!!.... def. a summertime food, im salivating just by remembering.
John 6:40 “For my Father’s will is that everyone who looks to the Son and believes in him shall have eternal life, and I will raise them up at the last day.” ROMANS 10:9-11 “If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved. As Scripture says, “Anyone who believes in him will never be put to shame” “Come to me, all you who are weary and burdened, and I will give you rest.” Matthew 11:28 1 Peter 4:8 “Above all, love each other deeply, because love covers over a multitude of sins.”
Only the good Christians hate science. BTW Fresh New Jersey Sweet Corn is some tasty corn. Look for it at farmstand and super markets. You can pick your own at many •Garden State Fresh• affiliated farms. Healthy and local. Your'e part of the frigging Jersey community, pick up some tomatoes while your out.
Not a farmer, but I believe I know the answer to some of the kernels being different colours. Each kernel is actually a seed which carries the genetic code of the corn. As with all other things which have two parents, the genetic code of corn's offspring is inherited from the crop's mum and dad. In the ideal scenario, these are not genetically modified, and they will have some variation in colour. When inherited, the colour gene is randomly distributed among all seeds, giving each its own hue. This can lead to the corn having a beautiful marble-like look, sometimes including a dozen of colours and hues! Cheers!
+bovko I don't think this is accurate. Each kernel has a different genetic make up but the 'container' for the DNA of the seed should not be modified by the seed itself and we are seeing the 'Container'. not the seed DNA. All the 'containers' should generally be based of the parents DNA - i.e. the DNA from the actual corn not the seed. I suspect another explanation is responsible for the different colours.
Looks to me like pollen from a yellow variety of corn drifted onto the field of white corn. When I grow my favorite white and yellow varieties of corn too close together this is what happens.
Jeremy, the kernel is already the offspring, just like the cherry is the offspring of the cherry tree. It's very common to think that when something grows on something, it's the same entity, but the fruit of a plant like this starts growing when the male pollen has found it's way to "impregnate" the flower and the DNAs have combined. The "ear" itself comes from the female plant, but on that ear, the offspring grows. Remember, not the ear of corn is the fruit of the corn plant, but the kernels are. We humans just happen to remove the fruit from the plant with it's stem and husk attached.
In corn it's a classic example for transposons in the genome. To sum it up: the DNA does not have to be different by what genes it contains, but by where the genes are located on the DNA. Specific genes (in this case for colour) can be translocated to an active or an inactive site. - Also: GMOs can contain this machanism. www.nature.com/scitable/topicpage/barbara-mcclintock-and-the-discovery-of-jumping-34083#
Nater Tater so funny how cilantro is either loved for it’s freshness or hated because “it tastes like soap”. Lol. I happen to be a lover of it. I don’t think there is a middle ground for cilantro.
@@AbuelaCC71516 I don't love it, I don't hate it.. I'll eat it, I don't go out of my way to look for it.. but the smell of cilantro does remind me of my moms beef soup.. heh.
@@AbuelaCC71516 It's weird right? Some people's gene buildup makes them taste soap when eating cilantro. Just like the whole asparagus thing. Vegetables are weird lol.
sun-melted butter tastes better than nuking it. Chef John says so, so it must be a fact. Gonna try grilling the corn right out of kettle like that. What an idea!
Thank you for sharing this recipe. I’ve tried this recipe without grilling the corn (I don’t have a grill) & I substitute with Parmesan cheese. This recipe is amazing !!
I could be wrong, but I'm pretty sure they do all the cooking and then edit it down to their liking. Write a script and overdub the voice track. I'm totally fine with that. It makes for a very enjoyable experience.
@@davenatale850 Yep, obviously the VO was added after recording and editing the actual cooking but I guess I didn’t translate what I meant well (english is not my first language! 🤣) indeed it is a great experience eitherway!
@@itsprobablyashley me too. I watch about 10 videos a day, and when I think I've seen it all, I watch them again just in case I missed something, cooking tips and jokes included.
im mexican an we make this very often especially during summer when we are bbq outside my mom grills it with some of its leaves on still just so it can actually cook all the way thru an still br crispy an grilled just not burnt an then of course we add all the toppings mayo, cheese, lime, chili sauce! the best!
Omg I always eat the elotes on the street and tried to make my own a couple weeks ago with feta cheese instead of the cojita cheese. So good! I'm glad you made a recipe on this now I'm def goanna retry it with the ingredients you mentioned!!
I'm mexican, and this is just how we eat it! Some people prefers to add other sauces, like buffalo, ranch, chimichurri, chipotle, habanero, nuts, anything. I love grilled corn yay
Thanks for sharing Chef John. I was a Mexican food stand yesterday and they made this. I wasn't sure what kind of cheese they had sprinkle on...it was favorless but like feta. Well I had it with some awesome hot salsa they had too and it was so different but delish, I bought 5 to go and that awesome salsa.
Reason for Different color on some kernels of corn= Bees get their pollen from different flowers and must pollenate each flower( every kernel of corn) and some time they are cross pollenated to create hybrids or different colored kernels... Fantastic Recipe my man! Cheerrs
Thanks for the basic recipe. I use Cotija and Parmesan cheeses and.I like to mix Mayo and sour cream and finalize it with Lime and Valentina salsa with a bit of Cayenne & Paprika.
Finally a white man who agrees with the combo of corn and mayo, so many people I know never had it but just the sound of this combination disgusted them, they have NO IDEA what they are missing, thank you!!!!
Instead of combining all the ingredients together I put it on the corn one by one. I'm Mexican so I LOOOVE this! I will try it this way cuz it seems faster this way 😊👍
I've done it! Trader Joe's sells frozen grilled corn in a bag. Heat up as directed, add butter then Chef John's limey-seasoned mayo mix....just as tasty!
I'm Mexican and I approve! We don't make that kind mayonaise like that and we boil it only. But if it's on the charcoal, chipotle mayonnaise makes sense. Looks great!
this looks a lot better than the corn the woman who used to walk around my old neighborhood selling these in a shopping cart honking a bike horn... hers is good too but this looks pretty darn amazing
Love your spreading technique. In Mexico we like "McCormick" brand mayo it's delicious and. "tajin" chilli powder :) You can buy that in Hispanic markets. Big Mex. Fan of you:) Hod bless.
And not a single Cayenne was given that day... Nonetheless, this looks fantastic! This is most assuredly going on my list of foodwishes recipes to make before the summer is over!
Wow Chef John I made these before you posted a recipe for them because I grew up loving them. I made them to pair with my 4th of July meal when I cooked on July 1st. You are always in pocket with my taste buds. :)
So happy more and more people are showing the world how to make this stuff! SO delisshhh but guys don't eat too much corn, its very hard to digest. Corn hangs around for about a month till you're body decides ok here we go from last month, corn! ;)
Soy mexicano y apruebo esta receta... :v Translation: I'm Mexican and I approve this recipe... (by the way, that pacman emoji thingy ( :v ) is a Mexico and Latin America trend, which we've been using for a few years).
In California , we eat this type of corn a lot . We buy it from the man on the bike/cart for $1 per corn !! I love it when he rides through the neighborhood selling his Mexican Corn :-)
John, I took your advice and threw away the spices plus a lot more. I found expiration dates in the teen years and the furthest back one was 2002. I got an empty bin and started pitching. My spice cabinet looks a whole lot better. By the way, the corn was fantastic. My grandsons that I was preparing it for I loved it.
When I lived in Texas there was no shortage of vendors providing elote, esquites, tamales, fajitas, tacos, etc... I'm currently in central Missouri and really miss those folks, and also the very large ears of white corn they made this with.
I might be able to help too; when corn is pollinated, some of the types of kernels will cross-pollinate. Your corn might have come from a corn field that was around a different corn field, growing a different kind of corn. Then, a bird, or bee, or other pollen carrier might have brought in that different kind of kernel. It's really just cross-pollination. :) Most corn types are just modified to not be cross-pollinated. I worked on an organic farm; I know a little about it. Hope it helps! :)
I wonder why I didn't hear a *BudumTss* when he said "But I like it somewhere in the the middle, just as I like most things..." Teehee. Other then that, I love what you cook and everytime you take a bite out of your food, my mouth waters. My father and I cook some of your recipes and its alot of fun to do. Im learning quickly. Thanks again.
Love your videos!!! and you're awesome, keep up the fantastic work, the only thing i wuld change about this though, is I wouldnt necessarily shred the cotija, but the finely grate it like Parmesan! But i definitely liked your version of the mayo with the spices. :)
i believe white corn is/was bred selectively so every kernel would be about the same shade. regular corn used to be multi-colored until we bred for all white or yellow. it's an imperfect science, however, so boiling the corn reveals some of slightly off color kernels that were not selectively removed because the end formula was close to having a uniformly colored product
I never saw corn of that colour... probably because the corn I used to eat was "borowed" from the field on the way home, stopping the car somewhere... that was as yellow as gold. Nice memories.
