Print

Flavorful Mexican Antojitos Table Spread with Elote and Churros

Mexican antojitos table spread - featured image
Print Recipe

A vibrant and easy-to-make Mexican antojitos spread featuring smoky grilled elote and crispy cinnamon sugar churros, perfect for casual gatherings and sharing.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1/2 cup mayonnaise (preferably good-quality like Hellmann’s)
  • 1/2 cup cotija cheese, crumbled
  • 4 lime wedges
  • 1 tsp chili powder (ancho chili powder recommended)
  • 2 tbsp fresh cilantro, chopped (optional)
  • 1 cup all-purpose flour, sifted
  • 1 cup water
  • 2 tbsp unsalted butter
  • 2 tbsp sugar
  • 1/4 tsp salt
  • About 4 cups vegetable oil (for frying)
  • 1/2 cup sugar
  • 1 tbsp ground cinnamon
  • 1 fresh avocado, sliced
  • 1 cup queso fresco or shredded cheddar cheese
  • 1/4 cup pickled jalapeños (optional)
  • 2 medium fresh tomatoes, diced
  • 1 small red onion, finely chopped
  • 2 tbsp fresh lime juice
  • 8 small corn tortillas

Instructions

  1. Prepare the Elote: Preheat grill pan over medium-high heat. Lightly brush each husked ear of corn with oil. Grill corn for about 10 minutes, turning every 2-3 minutes until kernels are tender and charred in spots.
  2. Mix the Toppings for Elote: Combine mayonnaise, chili powder, and a little lime juice in a small bowl. Brush grilled corn generously with this mixture, then sprinkle with crumbled cotija cheese and chopped cilantro. Serve with extra lime wedges.
  3. Make the Churro Dough: In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium heat. Remove from heat and stir in flour all at once. Return to low heat and stir vigorously until dough forms a ball and pulls away from sides (1-2 minutes).
  4. Pipe and Fry Churros: Transfer dough to a piping bag fitted with a star tip. Heat vegetable oil in a deep pot to 350°F (175°C). Pipe 4-inch lengths of dough into hot oil, cutting with scissors as you go. Fry churros in batches until golden and crisp, about 2-3 minutes per side. Drain on paper towels.
  5. Coat Churros with Cinnamon Sugar: While warm, toss churros in cinnamon sugar mixture until evenly coated.
  6. Prepare Additional Antojitos: Warm corn tortillas on a dry skillet until soft. Dice tomatoes and onion, mix with lime juice and a pinch of salt for fresh salsa. Slice avocado and prepare other desired toppings.
  7. Arrange the Table Spread: Lay out grilled elote, churros, tortillas, fresh salsa, sliced avocado, pickled jalapeños, and cheese on a large platter or individual plates for serving.

Notes

Keep oil temperature steady at 350°F for frying churros to ensure crispy exterior and fluffy interior. Grill corn slowly to develop smoky char. Use fresh ingredients for best flavor. For gluten-free churros, substitute flour with gluten-free blend. For dairy-free, omit or substitute cotija cheese and mayonnaise.

Nutrition

Keywords: Mexican antojitos, elote, churros, Mexican street corn, cinnamon sugar churros, easy Mexican snacks, party food, casual Mexican recipes

Find it online: https://fizzlefork.com/flavorful-mexican-antojitos-table-spread-5-easy-recipes-with-elote-and-churros/