Fried Elotes. They're Real. You Should Make Them.

via Valerie and Michael at What We Ate
Deep-fried elotes. Hot damn.
​Last week, we posted our list of eight foods that should really be fried this year at the State Fair. And within minutes, our dreams became reality. Pecan Lodge fried burnt ends. Cane Rosso fried their pizza. Will from Lockhart Smokehouse fried foie gras.

And then we received a tweet from @WhatWeAte that made us go out and buy a fryer:
Thanks, @WhatWeAte. That looks so good, now we have to fry everything in the history of ever.

Valerie and Michael were nice enough to share their recipe with us, so here you go. You're welcome. (And tell your ass we're sorry.)​

Valerie and Michael's Deep Fried Elotes
(serves 4)

via Valerie and Michael at What We Ate
Fact: grilled corn is better than ungrilled corn.

4 ears of corn
6 T butter
1 T salt
Pinch freshly ground black pepper
1 1/4 t chile powder or cayenne pepper, divided
1 t paprika
pinch cumin
1/2 t dried oregano
3/4 C all-purpose flour
1 T sugar
1 t baking powder
2 eggs
1/4 C + 3 T mayonnaise ("Note: Real Mayo, not Miracle Whip or some shit like that"), divided
1/4 C + 3 T sour cream, divided
1/4 C cojita cheese, crumbled
2 limes (1 juiced, 1 cut into wedges)
Peanut oil for frying


Grilled Corn
Prepare butter compote by mixing butter, salt, pepper, 1 tsp chile powder, paprika, cumin and oregano. Peel back husks of corn (leave attached at base), apply butter compote liberally, fold husks back up and tie at top of the cob with husk leaf.

Grill corn (in husk) over medium direct heat for about 20 minutes (about 5 minutes per side at 300 degrees).

Let cool, remove husks and slice kernels off cob.

via Michael and Valerie at What We Ate
That elotes batter best not have any BS mayo in it.
Elotes Batter
Mix flour, baking powder and sugar in large bowl. In medium bowl, mix 1/4 C sour cream, 1/4 C real (not bullshit) mayo and juice of one lime. Add to flour mixture, whisk in eggs, cheese and 1/8 tsp chile powder. Stir in corn.

via Valerie and Michael at What We Ate
Fry, beetches, fry!!!!
Fry Time
Heat oil in a deep fryer to 365 degrees. Using a scoop or spoon, drop a scoop of the elotes batter into the oil. (Our scoop is approximately 1 1/2 tablespoons.) Fry until golden brown, approximately 2 minutes. Remove from heat and set aside to dry on a paper-towel lined plate. Work in batches, about 4 at a time.

Dipping Sauce and Garnish
Mix 3-4 T real (not bullshit) mayo, 3-4 T sour cream, juice of lime wedge and 1/8 t chile powder. Serve alongside fried elotes with remaining lime wedges.

With face.

Follow City of Ate on Twitter: @cityofate.

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No. Loose. Corn.
No. Loose. Corn.

For the love of God. No matter how you dress it up, it's still loose corn at the end of the day.  

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