Recently the dude got invited to a barbecue and so I asked my buddy Hey, what do you want me to bring and he said ah bring a dessert bring Jello whatever bring yourself bring some booze and I thought you know what Why don't I do something totally different so I thought E lotay Mexican street corn so that's exactly what I made and let me tell you it was the hit of the party And I'm gonna show you exactly how El Dúterino made his E lotay All right, we got some water boiling first thing we need to do is just take care of our corn The corn I buy is pretty much already cut up just take a little bit of effort to chuck it Nothing crazy You know my buddy Ron over four seasons barbecue has an excellent video on how to get the corn husk off I'm gonna get the rest of these ready and then we're gonna throw them into the water Our Corn's ready our waters boiling on the gas grill back here. I'm gonna put them on It's perfect, so I'm gonna just continue to kind of flip this corn as it you know cooks and then when we're done we'll remove it Put it on here finish it up because I'm telling you these are gonna be perfect for any holiday Summer holiday that is gathering. I guess you could do it for Christmas too if you wanted to what the hell But for that holiday gathering with friends or just summer gathering with friends these are gonna be perfect. I see in a moment While our corn's boiling away I want to go over some of the ingredients that we're gonna have to prep First thing is I have some fresco crumble cheese this Mexican I'm gonna put that on two of them but the ones that I use was some Katia Katia K.A.T. I.J.A. Katia cheese I don't know but we're gonna use it out too. This is what I used on the one that I went to that barbecue with But I've got a line here and I need some zest I'm just gonna zest to fight And I think now I'm gonna get a little bit more in there Katia cheese? You tell me below how I pronounce it And that's how I start pronouncing it Katia. No, I don't know Alright, there's our zest Put that off the side a little bit I do have a couple of lines here. I'm just I am gonna take this lines used for our Zest and I'm just gonna quarter them Yeah, back of that knife is dull Alright Take this cheese part This is our fresco crumble cheese Now I just saw this at the store and I thought you know, I've got to try this I don't know what to do with this That literally is just crumble cheese Not like crazy Alright, let's taste it I don't know, salty, crumbly Should be good Alright Of course we have our Katia cheese That's about right, they pronounce it right Alright, so let's go check on our corn maybe we have to flip it But it's still really hard So I think we just got we just got to give it some time Alright One thing I did forget about was the cilantro Now are you team cilantro or not? Hashtag team cilantro, hashtag Slantro sucks, tell me down in the bottom You can take some cilantro Take our dough knife Start cutting it up, hopefully we don't cut a finger That looks pretty good I think that's where we're at right now When the corn's done, I will bring it back here and we'll start prepping it I see in a bit Alright, I believe our corn is ready It's got some great color to it Looks good, smells good But I am going to give it a few minutes to kind of cool down So I got some sticks I need to put into this saying But I don't want to grab a hold of this, fry my hands So we'll let this cool down for about five minutes and I'll pick you up there Our corn has had time to rest Now one of the reasons why I also wanted to let these cool down Is because we're going to paint each one of these with some mayo First thing I want to do though is just take one of these bamboo skewers Just like that Perfect, check it out, that looks great So what do I mean by paint? Take some mayo Slather that bad boy up Now if this was super hot, here's the problem That mayo would just slide right off Looks great I'm going to do another one I'm actually going to put these off the side for now Add those for later Slather of paint that bad boy up Now the mayo is going to act as our binder and everything that we put onto our corn It's going to just stick to the mayo That's great All right first things first I'm personally I'm going to put a little bit of lime zest onto these Now really what this is all about is just building that flavor Really what this is about is just building that flavor profile What he said everything that we put on here is just going to stick to that mayo Now I'm going to put some of our fresco cheese on here Now if I would have thought ahead I probably would have you know made it so I could dip the cheese in here or dip The corn into the cheese I would have been kind of cool and perhaps that's how they do it in other places in the world But not here on the dudes kitchen Okay now cutillo cutillo KOT IJA Give that just a nice coat Yeah All right from here I'm going to use some tan Use whatever you want but it's chili sauce right or not chili but it's chili powder Looks like you use what you want on there If you're in the cilantro put some on if you're not don't down you A couple of lines there some like karema on top You don't want to work with me today So we can get it going There we go kind of a mess that I'm telling you They do travel they look great There you go Go like this Get it all in there Yeah All right these look great How about this how do I look now? How do these look all right I think it's time to try them This is the one with the KETI KETIHO no KOTEHO KOTEHA who knows You know I forgot Capitil That's what it's missing A little bit of hot sauce You know what you put whatever hot sauce you want on these bad boys Hmm You know One of the things I love about barbecue and Making sides I sure can't get messy Hmm That's awesome I try this one Hmm So many stinkin flavors man Telling you I don't even know where to begin to tell you what's going on here But I can't tell you it's damn good All right, you saw how we made it pretty simple The biggest part of this whole thing is just cooking this corn down It's a mess but it's what a mess that is totally worth it All right We'll see you on the next episode