Nothing makes an authentic Mexican meal more than corn, chilies, beans and pumpkin seeds, the four staple ingredients of the Mexican cuisine.
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And there’s nothing more surprisingly filling than Mexican grilled corn, because this is a style of corn that comes with very filling ingredients.
Latin food is often prepared with the most simple of ingredients, but what looks so very simple is oh, so very amazing and flavorful.
With Latin food, the trick lies in using specific flavoring ingredients, such as when making beans and corn or frijoles con elote that may not look like much of a dish, but is one of the tastiest of the traditional Mexican cooking style.
Beans and corn as authentic as Mexican food comes.
This dish of corn and beans takes only 25 minutes to make and although is served mainly as a side dish, you can use it to make tacos and burritos or eat as is at dinnertime.
In Mexico, people eat differently, usually having something lighter for dinner, even something as light as yogurt or a bowl of cereal.
Quesadilla would also constitute dinner enough, and since you can put practically anything in it, you’ll find that beans and corn make a great stuffing.
Make beans and corn big on flavor with dry roasting the ingredients.
For this recipe of frijoles con elote, you need 1 Serrano pepper, 1 ‘Fresno Chili’ pepper, 1 onion, 3 cloves of garlic, 1 cup corn kernels (you can use canned or frozen), 2 cups or 2 cans cooked black beans, ¼ cup roasted salted pumpkin seeds, a pinch of salt and 1 tablespoon vegetable oil.
Notice that the dish asks only for simple ingredients, however, you will get a most flavorful dish by dry roasting the ingredients and through cooking.
You will need to dry roast the pepper and the chili, the onions, and the cloves of garlic on a grill or you can use the BBQ.
Fresh corn will add much flavor to the dish, so if you can find it in your grocery store pick lots of it up and take home to grill. Then cut the corn kernels off the cob and place in a bowl.
Now process chilies, onion and garlic in a food processor and cook the mixture over medium heat, adding the beans and the corn and simmering until liquid evaporates.
Garnish the dish with finely chopped fresh cilantro and pumpkin seeds.
This is how you grill corn Mexican-style for elevated flavors
Grilled corn is a popular street food in Mexico and Americans love it too. As soon as fresh corn becomes available, make sure you go on a shopping spree for it because grilling Mexican style is going to take the concept of corn on the cob to a completely new level.
Buy the corn with the brightest green husks and when preparing to grill, gently pull back the top but without removing the husk entirely. Keep the husk attached to the base.
Sprinkle corn kernels with some limejuice, salt, pepper and your favorite spices and wrap the husk around the kernels, tying it up with a strip.
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You can add sour cream or Mexican crema, feta cheese, chopped cilantro, cumin, chili powder, or prepare a sauce of your liking and drizzle over corn after grilling it up.