While in Monterrey Mexico we had this corn/mayo/hot sauce.........?

Question

This is a serious question.....just wondered if anyone has had something like this. I have no idea if it actually has a name but it was the BEST stuff, the corn and mayo were in layers and it was REALLY spicy but really good.....just wondered if anyone knows the name of it and/or a recipe, thanks for your help!

Answer 1

If you ate it in Monterrey I'm sure it was a vaso de elote, you can put mayo or mexican cream, parmesan cheese, lemon juice, and chile en polvo. My mouth is watering.

Answer 2

It's probably not totally related but it sounds like a pretty popular to-go food in hispanic communities that involves a boiled or grilled corn on the cob, slathered with a layer of mayo, parmesan cheese, and some lemon juice and chile powder.

Answer 3

Creamy Corn Sauce

2 Shallots, chopped
1 c Whole kernel corn, drained
1/4 c Poblano chili, chopped fine
Salt to taste
1 tb Clarified butter
1/2 c Dry white wine
1 c Heavy cream
White pepper to taste

aute the shallots in a 10 inch frying pan in the clarified Butter. hen
tender, add corn and Chilies. Cook a minute or two then add the ine. BOil
to reduce by one-third. Stir in the Cream and bring to a Oil again. Season
to taste with Salt and Pepper. Puree 2/3 of the orn Sauce then stir back
into remainder. Serve warm with seafood akes.


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Per Serving (excluding unknown items): 337 Calories; 36g Fat (98.0%
calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 106mg
Cholesterol; 12mg Sodium
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Mexican Sauce

1/4 cup salsa
or mole sauce
Mexican seasonings
dehydrated garlic and onion

Mexican Sauce 1/4 cup salsa or mole sauce from a jar. Herbs: Mexican seasoning blend, dehydrated garlic and onions.
Use this sauce on baked tofu (see recipe Baked Tofu #2)

Serve in taco shell or flour tortilla with salsa and non-fat sour cream and low-fat cheese.