Grilled Mexican Street Corn (Elotes) - The Movie

Spring Chicken

Today was one of those days. And I just felt the need to cook something on the Egg. I bought a prime brisket from H.E.B. which I will cook tomorrow, but I needed to smell something coming from the Coop today. So I decided on Grilled Mexican Street Corn aka Elotes. 

Naturally, we had to go shopping because we had never heard of some of this stuff. And while shopping, I found the brisket... But one item completely eluded us, even when we stopped at a Mexican Market. That item was Chili Powder. Not just regular old chili powder but Guajillo Chili Powder. 

So where did I find it? At Simply Texas Gorumet Foods in Old Town Spring. He had plenty and gave me some. But he also wanted to let me know they will be buying an Egg and using it in their store to demo their large collection of spices and rubs. 

But that's not all, he wants to cook at the Space City Eggfest this year. And guess who has to give him a quick prep course in cooking of the Big Green Egg. Yes... The Chickens... And we're really looking forward to it. It'll be easy because he's already a great cook so about all we need to show him is what a 'Back-Flash' is, and maybe how to control the temperature. Other than that, he'll be fine. 

Anyway, back to my cook today. I made a video of it. So if you have about a minute and a half to spare, you might enjoy it. 

https://youtu.be/zTNY-llUO3Y 

See you in Salado. 

Spring "Gearing Up For Eggfest Season" Chicken 
Spring Texas USA

thetrim

Great video. It looks amazing

Griffin

Dayum!! That looks good. Nice job.

Foghorn

Very nice.  You could do that in Salado - if you cut the corn into 1/6ths or so and put a toothpick in it...

Spring Chicken

Foghorn said:

Very nice.  You could do that in Salado - if you cut the corn into 1/6ths or so and put a toothpick in it...

Thanks.  That was one reason we thought to try it.  But we think we'll go another route.  I can always cook up another 1,000 Magnum Load servings.  Those are fun and very popular.

Spring "Keep Trying" Chicken

Judy Mayberry

@ Spring Chicken: What are Magnum Loads?

PSC

Enjoy those elotes, because come that border wall the US ain't getting any. Nor tequila or tacos.

Spring Chicken

Judy Mayberry said:

@ Spring Chicken: What are Magnum Loads?

I knew you were going to ask.  And here's your answer.

https://www.youtube.com/watch?v=kZNjrp86KAs

 Enjoy.

Spring "Sausage Roulette" Chicken
Spring Texas USA

thetrim

Sweet looks incredible.  @CTMike may like to do those for the wedding he's catering soon.  Are they too big to serve each "bacon wrapped egg" individually?

caliking

Very solid. I love elotes. The Mi Tienda in South Houston makes elotes with all the trimmings at stall outside the store. I try to stop by there whenever I go pick someone up at Hobby. 

CTMike

thetrim said:

Sweet looks incredible.  @CTMike may like to do those for the wedding he's catering soon.  Are they too big to serve each "bacon wrapped egg" individually?

That's actually not a bad idea, but not sure if the client will want Mexican corn with BBQ - I know I would.

Spring Chicken

thetrim said:

Sweet looks incredible.  @CTMike may like to do those for the wedding he's catering soon.  Are they too big to serve each "bacon wrapped egg" individually?

Sliced across into three or four bite-size pieces with toothpicks stuck through the side to the middle is best.  Three pieces is better because they don't fall apart so often when serving.  The single bite size allows for all of the flavors to pop at once.  You'll see if you make some.  They are really good.

Spring "Try It You'll Like It" Chicken
Spring Texas USA

SaintJohnsEgger

So, whats different about Guajillo Chili Powder? 

I have a recipe in one of my Egg books and I need to check it to see what it calls for.

thetrim

CTMike said:

thetrim said:

Sweet looks incredible.  @CTMike may like to do those for the wedding he's catering soon.  Are they too big to serve each "bacon wrapped egg" individually?

That's actually not a bad idea, but not sure if the client will want Mexican corn with BBQ - I know I would.

Sorry @CTMike I was talking about the "Magnum Loads".  That, like "ABT", may not sound as appetizing as they actually are. 

Spring Chicken

SaintJohnsEgger said:

So, whats different about Guajillo Chili Powder? 

I have a recipe in one of my Egg books and I need to check it to see what it calls for.

From what Jay at Simply Texas Gourmet Foods told me and showed me, it has a bolder flavor.  When we returned home we compared the smell and taste to Ancho, Guajillo and regular Gebhardt chili powder.  The Guajillo was definitely bold and rich.  But all were good.  You can see the color differences here:



Sorry I can't share the actual smell or taste, but this may be enough to show a clear difference in the three.  I'm sure how much or how little used in a recipe would also be a factor.

Spring "Getting A Little Chili Here" Chicken
Spring Texas USA

SmokingPiney

Gotta try this! 

CTMike

thetrim said:

CTMike said:

thetrim said:

Sweet looks incredible.  @CTMike may like to do those for the wedding he's catering soon.  Are they too big to serve each "bacon wrapped egg" individually?

That's actually not a bad idea, but not sure if the client will want Mexican corn with BBQ - I know I would.

Sorry @CTMike I was talking about the "Magnum Loads".  That, like "ABT", may not sound as appetizing as they actually are. 

Ahh got it. They do look tasty, and might be faster to assemble than ABT's. 

CtTOPGUN

 I never see Guajillo chili powder, but can always get them dried. I use dried guajillo/ancho/chille de Arbol in my Texas style chili.(no beans, no tomato). I put these dried chilis in a frying pan to wake them up. Then add water to reconstitute them. Finally blend the whole concoction and add to chili pot. Grinding those dried chilis for powder would not be too hard for those wanting to try this recipe with the reccomended peppers rather than a substitute.

   Jim

Spring Chicken

CtTOPGUN said:

 I never see Guajillo chili powder, but can always get them dried. I use dried guajillo/ancho/chille de Arbol in my Texas style chili.(no beans, no tomato). I put these dried chilis in a frying pan to wake them up. Then add water to reconstitute them. Finally blend the whole concoction and add to chili pot. Grinding those dried chilis for powder would not be too hard for those wanting to try this recipe with the reccomended peppers rather than a substitute.

   Jim

I've seen videos of people doing just that.  Apparently, they both use and know a lot more about peppers than we do.  But such peppers are rare to our menu here at home, so all we wanted to do was just follow the recipe as close as possible.  That may change after he suggested its use in other recipes.

None of the stores we went to (Kroger, H.E.B. and La Michoacana Meat Market) had dried or powdered Guajillo Chili's.  In fact, when we mentioned what we were making to the only person in the store who spoke English, she said to just use regular chili powder.  There was only one place left to try and it was just down the street in Old Town Spring.  And sure enough he not only had some powder in bulk for his spice products sold locally, nationally and internationally, he gave me some to use for my Street Corn.  So, not being one complicate my cooks any more than necessary, that's what I used.

Thanks for sharing your thoughts.

Spring "This Is A Time For Learning About Peppers" Chicken
Spring Texas USA

thetrim

@Spring ChickenThanks for sharing your video on here for Magnum loads.  They were loads of fun to make and were a huge hit at our place last night during our tribute to @badinfluence.  I will be making these again.

smbishop

Thank you for sharing.  Love trying out new cooks on the Egg.  You are always an inspiration!

northGAcock

Can't wait to the warmer months when we can get really good fresh corn here. That is a must do for me. Thanks for sharing. 

chuckytheegghead

Great work and excellent write up, as usual.