Anyone have a good elote recipe? Outdoors because I'll make it outdoors.

Mr. Big Time said:

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Arnie is everyone's Tio

The above ArnieTex recipe is good, I've also done the meat church version and it turns out well.
https://www.meatchurch.com/blogs/recipes/brisket-elotes?srsltid=AfmBOorecFa0GaTJw5ioU0ouixLUVKszXGSHIwejr4JWqN9_KqxlEmQt

You didn't ask, but here's a bonus street corn pudding recipe that's pretty close to the side that they do at the Burnt Bean BBQ, the new #1 bbq place in the state on the Texas Monthly list.

Street Corn Pudding (makes 6-8 servings)

2 jalapenos
1 (8.5oz) box cornbread or corn muffin mix
1 (15oz) can creamed corn, not drained
1 (15oz) can whole kernel corn, rinsed
1/2 cup salted butter, melted down
2 Tbsp granulated sugar
2 large eggs, beaten
1 cup sour cream
1/4 cup milk
Some: crema, tajin, & crumbled queso fresco

1) Heat oven to 350 degrees. Coat an 8-inch square (2 quart) baking/casserole dish with nonstick spray.
2) Roast the jalapenos on a baking sheet in oven or on a flattop, until slightly tender, about 20 minutes. After cooling a bit, cut off stems and discard seeds, then dice.
3) In a large bowl, mix together the cornbread box, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk, and diced jalapenos until well combined. Pour batter into the prepared baking dish.
4) Bake until golden brown and slightly set in the center, 55-65 minutes.
5) Top with crema, Tajin, and queso fresco after pulling out of the oven, and serve hot.

Leave the husks on. Soak the ears in water then throw them on a grill. Pull the husk back and slap some mayonnaise and tajin on it. Like at la pulga.

agfan2013 said:

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The above ArnieTex recipe is good, I've also done the meat church version and it turns out well.
https://www.meatchurch.com/blogs/recipes/brisket-elotes?srsltid=AfmBOorecFa0GaTJw5ioU0ouixLUVKszXGSHIwejr4JWqN9_KqxlEmQt

You didn't ask, but here's a bonus street corn pudding recipe that's pretty close to the side that they do at the Burn Bean BBQ, the new #1 bbq place in the state on the Texas Monthly list.

Street Corn Pudding (makes 6-8 servings)

2 jalapenos
1 (8.5oz) box cornbread or corn muffin mix
1 (15oz) can creamed corn, not drained
1 (15oz) can whole kernel corn, rinsed
cup salted butter, melted down
2 Tbsp granulated sugar
2 large eggs, beaten
1 cup sour cream
cup milk
Some: crema, tajin, & crumbled queso fresco

1) Heat oven to 350 degrees. Coat an 8-inch square (2 quart) baking/casserole dish with nonstick spray.
2) Roast the jalapenos on a baking sheet in oven or on a flattop, until slightly tender, about 20 minutes. After cooling a bit, cut off stems and discard seeds, then dice.
3) In a large bowl, mix together the cornbread box, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk, and diced jalapenos until well combined. Pour batter into the prepared baking dish.
4) Bake until golden brown and slightly set in the center, 55-65 minutes.
5) Top with crema, Tajin, and queso fresco after pulling out of the oven, and serve hot.

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Extra is always good. Thanks. Just got the business plan written for my food trailer / working on recipes and the LLC paperwork next. Have a colleague that has their own food truck/permanent location who's going to give me some equipment they no longer use. Slowly getting stuff done.

What pulga said except when you pull them off the grill, smother them with mayo, parmesean cheese, chili powder and lime juice.

1 truck, 2 gallons of gasoline, map to the nearest fuel city and 3.50 at the elote stand. I've never had better.

Going south to pick some fresh sweet corn this weekend, going to use this recipe. BB bbq has great bbq and sides, home recipe won't disappoint im sure.