Trolelotes-- (Mexican cooked corn snack)
"This is a very popular street vendor steamy snack much in demand in Mexico, specially during winter. It's really a filling and tasty comfort food snack. Easy to prepare."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 1 cup cooked corn
- 1 1⁄2 teaspoons butter
- 1 tablespoon crumbled mexican queso fresco or 1 tablespoon feta cheese
- 1 tablespoon mayonnaise
- 1⁄4 teaspoon red chili powder (or more according to taste)
- salt, to taste
- 1⁄4 key lime, its juice (optional)
directions
- Heat corn with its liquid if canned, if frozen, thaw and heat, with a little bit of water.
- Season with salt to taste.
- Drain liquids.
- While hot-- add the butter, mayonnaise, powdered chili, and cheese in this order.
- Taste and rectify salt if needed.
- Add a few drops of lime juice if you like it tart.
- Eat it hot.
- You can use more or less of each ingredient to suit your palate.
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Reviews
-
a little runnier than i prefer, but other than that add a little mexican hot sauce like cholula to spice it up a bit and give it a little more flavor. -
I'm still partial to my summer corn-on-the-cob with butter, salt, and fresh-ground pepper, but this was nice and different. I really liked the chili powder and cheese with the corn (the mayo took a bit of getting used to, but I'm not a big mayo fan). Good new taste venture for those corn-lovers among us.
RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
