This Mexican Style Corn on the Cob recipe, otherwise known as Elotas, is the absolute best way to grill your corn. It’s the street style Corn on the Cob you get from the push carts in L.A. so I’m tellin’ ya, you’ve got a winner here with this recipe. It’s absolutely, hands down, the best Corn on the Cob I have ever had!
Grilled Corn on the Cob
I find that the best Corn on the Cob always tastes better when it’s been grilled. In the video tutorial, I just use an electric grill for filming but it’s not even close to the same thing. So if you’ve got an outside grill with propane or some charcoal, that’s definitely the way to go. The smoke and the flame will take the Elotas to a whole new level. Also, be sure to use regular Mayonnaise, not light. You’ll cheat the flavor. The Cheese I used here is a Mexican Cheese called Catija but you can use Queso Fresca or even just Parmesan if that’s all you’ve got. It really won’t make that big of a difference. Just don’t replace any other ingredients unless you want to stick to plain chili powder instead of the taco seasoning.
Other grilling and picnic style recipes, including my Hawaiian Mac Salad and Coleslaw, are listing in these links here below.
CLICK HERE for Hawaiian Mac Salad
CLICK HERE for Coleslaw
Mexican Style Corn on the Cob Ingredients:
5 Corn Cobs
1 Lime, juiced
1/4 cup Fresh Cilantro, chopped
1 pkg Taco Seasoning
1/2 cup Catija Cheese, grated
1 cube Unsalted Butter
1/2 cup mayonnaise
Be sure to watch the video tutorial and Grill your Corn on the Cob for 8 to 10 Minutes, constantly turning, over Medium High Heat and top with all of the above ingredients.
This Barbecue Spare Ribs recipe is fall off the bone tender and absolutely delicious. The best part is, you can use any barbecue sauce you want and still get the same results. So if you’ve already got a favorite recipe you like to whip up or one that is already bottled, you can skip the barbecue sauce preparation altogether. Just a rack of ribs and a cup of sauce is all you’re going to need to bake these ribs to perfection.
The secret lies in the slow and low method. This recipe takes a total of 3 hours from beginning to end but it is worth it. As you can see in my video recipe tutorial, the meat will just melt in your mouth. And as far as P.F. Chang’s recipe is concerned, the truth is, this recipe is better and I say that for two reasons. First, Chang’s doesn’t season their ribs; just a barbecue sauce marinade for 24 hours. Second, they cook their ribs in half the time I’m recommending and at a higher temperature, so the ribs aren’t as tender. That being said, I highly suggest that you use this slow and low method if you want the best results.
Barbecue Spare Ribs Ingredients:
1 rack Spare Ribs
1 cup Barbecue Sauce
1 tbsp Seafood Boil Seasoning (Zatarains, Slap Ya Mama or Old Bay), optional
This Chinese Barbecue Sauce is based on P.F. Chang’s recipe which is used in several different menu items, including: Spare Ribs, Pork Medallion and their Barbecue Chicken Salad. I’ve taken the exact Restaurant size recipe and dumbed it down to a house hold portion. And when I said this recipe is “based” on the Corporate recipe, I mean, it’s more or less the exact same one, only I cut the sugar in half.
The Barbecue Sauce Breakdown
Chang’s makes 5 gallons of this sauce at a time and 2 1/2 gallons of it is sugar. That’s just ridiculous. Half of their recommended sugar amount still gets you a fantastic BBQ sauce. So rest assured, knowing now, that you have everything you need to know about the China Bistro’s Barbecue Sauce Recipe!
I’ve also got their Spare Rib Recipe and their Northern Style Short Ribs Ribs recipe already filmed and posted below. And if you’re interested in my Oven Baked Ribs, those are listed here as well.