Ingredients with Measurements:
- 4 ears of corn, shucked and kernels removed
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 cup milk
- 1 egg
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 2 tablespoons vegetable oil
Special equipment needed:
- Food processor or blender
- Large skillet
Step-by-step instructions:
1. In a food processor or blender, pulse the corn kernels until they are roughly chopped.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, cumin, and chili powder.
3. In a separate bowl, whisk together the milk and egg.
4. Add the chopped corn, milk mixture, cilantro, and cotija cheese to the dry ingredients and stir until well combined.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Using a spoon or cookie scoop, drop the corn mixture into the skillet and flatten slightly with a spatula.
7. Cook for 2-3 minutes on each side, or until golden brown and crispy.
8. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
9. Serve hot with additional cotija cheese and cilantro for garnish.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes approximately 12-16 stamp and go
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 16g
- Protein: 4g
Substitutions for ingredients:
- Cotija cheese can be substituted with feta cheese or queso fresco.
- Milk can be substituted with almond milk or soy milk for a dairy-free option.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Use different herbs like parsley or basil instead of cilantro.
- Add diced red bell pepper or onion for extra flavor and texture.
Tips and tricks:
- Make sure to drain any excess liquid from the chopped corn before adding it to the dry ingredients.
- Use a cookie scoop to ensure even-sized stamp and go.
- Serve with a squeeze of lime juice for added flavor.
Storage instructions:
- Leftover stamp and go can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stamp and go in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve on a platter with additional cilantro and cotija cheese for garnish.
- Arrange on a bed of lettuce for a colorful presentation.
Garnishes:
- Chopped cilantro
- Crumbled cotija cheese
- Lime wedges
Pairings:
- Mexican-style rice
- Black beans
- Guacamole
Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Tomato and avocado salad
Troubleshooting advice:
- If the stamp and go are falling apart in the skillet, add a little more flour to the mixture to help bind it together.
Food safety advice:
- Make sure to cook the stamp and go thoroughly to an internal temperature of 165°F to ensure food safety.
Food history:
- Mexican street corn, also known as elote, is a popular street food in Mexico and the United States. It is typically grilled and served on a stick with a variety of toppings like cotija cheese, chili powder, and lime juice.
Flavor profiles:
- The stamp and go have a crispy exterior and a soft, slightly sweet interior with a savory and slightly spicy flavor from the cumin and chili powder.
Serving suggestions:
- Serve as an appetizer or side dish at a Mexican-themed party or barbecue.
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Region: Mexican