Chef Manny Barella's elotes
Created for Bellota, Denver by Chef Manny Barella
Makes 1 plate
The Elotes:
0.6 c. corn kernels
1/8 t. garlic, minced
1 T. shallots, minced
1 t. butter
4¾ t. epazote, thinly sliced
6 t. slurry (recipe below)
5 t. water
1 T. butter, tempered
4 t. mayo
½ lime (the juice of)
¼ c. cotija cheese
1 T. salt
The Slurry:
4½ c. water
1/3 c. cornstarch
Combine ingredients.
Sweat the shallots, garlic, and corn on medium heat with butter until cooked (about 3 to 4 minutes). Then add epazote, slurry, and water and cook until desired consistency. (I like to call it “lava” because when you slice your spoon or spatula on the bottom of the pot, it comes back together slowly). Add butter and stir as it melts; turn off heat and add mayo, lime juice, and cotija. Season with salt to taste.
Chef’s tip: Finish the elotes with morita pepper powder (which can be made with a spice grinder), dried epazote powder (made in-house), sliced serrano peppers, and Mexican crema — the way it’s done at Bellota.