(Music) Hi everyone and welcome to passport kitchen. I'm so excited to see you guys off on your travel excursions through this fun kit program. Before you get started with whenever kit that you have in front of you though, you need to do the following. First and foremost, if you have long hair like mine, you're gonna wanna pull it back. That's a kitchen safety rule. Secondly, you're gonna wanna wash your hands. Always make sure your hands are washed. And lastly, you're gonna wanna make sure that your work surfaces are completely clean and sanitized. So make sure those things are done before you start working on your recipe this week. And finally, before I forget, you're going to wanna have a trusted adult in your household helping you, just in case you need a little extra help in the kitchen, especially when it comes to cutting vegetables or sauteing on the stove top, or using the oven. So I'm gonna turn over to today's lesson. You guys have a wonderful trip and I can't wait to see you next week. Alright! So you should've probably figured out what country we're headed to today, but we are headed to the beautiful country of Mexico. So you should have your kit in front of you. And I'm going to pass it right off to the teacher to teach you how to make this wonderful dish. So have fun, and I can't wait to see what you make. Bye! Alright, so to make this, you're gonna be needing some red pepper, a can of corn if you don't have corn on the cob, mayonnaise or salad dressing, whatever you prefer. Umm, a lime, or some lime juice if you don't have any fresh limes. And then some of the queso fresco. Or if you don't have queso fresco, you can use whatever cheese it is you prefer. What you're gonna wanna do is have the corn and heat it up. I put a little bit of butter in there just to kinda give it that flavoring. If you're doing corn on the cob, you can put butter in the water so that it gets that butter flavoring in there without you actually having to put butter on each of the corns of the cob. It shouldn't take too long to heat up the corn. As the butter melts, You can see that it's almost done once the butter's melted completely feel free to take it off of the stove. In Spanish, we have three different ways to refer to corn depending on what form we're talking about. So like right now, this would be called maíz (pronounced ma-EES). Maíz is when we're saying corn, that is the kernels of corn rather than just corn in general. If it's corn on the cob,it's called elote (pronounced eh-LO-tey). And if we ground it up into what we make like our tortillas or tamales out of, that flour- dough sort of stuff, then it would be called masa. And that is an important distinction cuz if you say one over the other word in Spanish, people will understand what you're saying has like that actual term. So I can't say I want maíz, if I'm referring to, 'I wanna go get a corn on the cob', right? If I'm making tamales and I ask them for elote, they're not going to be like, 'oh hey, she definitely means the dough'. When you're making the recipe has maíz instead of elote, the order of ingredients doesn't matter as much. When you're doing the elote it definitely helps to do it in a certain order just because then the ingredients can stick better. Uh, another thing to note is there is variations on how you wanna do this. Meaning, if, for example, say you don't like spicy food, you don't have to add the chili powder. If you don't like um sour foods, you don't have to add the lime. If you think that cheese seems a little bit much, you don't have to add it, you don't have to add the mayonnaise or any of that stuff. So this is kinda based on personal preference. I enjoy all of it. So I'm going to put them all in, but again what I was saying when you make the elote as in the corn on the cob, usually the corn has been soaking in the, in the water and been cooking the entire time. First thing you wanna do is rub some lime on the corn on the cob, and then put the mayonnaise on and then the chili powder and then the cheese last. That way the chili powder and the cheese stick to the mayonnaise, and the lime juice can soak into the corn, rather than running off. If you put it on, on last. Has this is the maíz version, and it's in a bowl, You don't really have to worry about runoff or things not sticking properly. And this is a much cleaner version to eat, rather than on the cob. Just because if you're not used to having all of that ingredients on your corn when you're eating it, it can get a smeared all over your face. So if you're trying it out for the first time and you're eating it in public definitely I would go with maíz version of this. So I'm gonna add the ingredients. So I'm just going to get some lime. You can add as much lime as you want. I mean it can be half the lime, it can be a whole lime, there's about two tablespoons in every lime. So it's up to you. Um, adding the pepper. Depending again, if you like spicy food, you might wanna add just a little bit, a lot. You could add the chili pepper, or chili powder. You could add red pepper, you could add paprika, whichever kind of pepper you like. Umm, as for the queso fresco. Again, depending on your preferences, you can add more or less. If you wanna try this out in stages like say, like you like sour foods and you just wanna try the corn with a little bit of lime, that's fine. And then if you wanna add a little bit of pepper just to see how that taste, you know, add that in and then you know, take a bite, see if you like it. If you don't like it, then you know not to add it next time. [silence] And then last ingredient is the mayonnaise or salad dressing again, depending on your preference. So it doesn't have to be a lot you know, like a spoonful or two, will be fine. Umm, again, if you're just trying this out for the first time, don't add too much. If you think you wanna a little bit more of one or the other, feel free. All the ingredients can mix be mixed together to make sure that it all get a nice flavoring in there. It looks, if you're not familiar with this, it looks like it would be weird to taste, but it's actually amazing. It's one of my favorite things. Umm, this gets sold a lot on the streets in Mexico that full on, elote, not just like in the cups. But you can make the cup version when uh corns not in season. Umm, so this can be made from the can or frozen corn, whichever one you prefer, it's fine. Make sure you're getting them all mixed in really nicely though. And again, as you're taking a bite, If you think you want a little bit more of the lime juice or red pepper or the cheese or whatever, feel free to add it in. Alright! I hope everyone had a fun time learning how to make elotes. This wonderful dish. I'm so glad that our teacher could share it with you. So please make sure that you share it with the wonderful people in your life. And I can't wait to see you all on our next excursion. Bye! (Music)