Getting Corny! COOKING FOR GREAT TEAMS

"Be grateful... today is especially delicious"

Try a team building meal that blows the buns off ordering in food!
Get a few volunteers (both frontline and management), dust off the ghetto blaster and put-on a free lunch for staff. The result is an inexpensive and memorable event that builds relationships.

Elotes (Eh-LOH-tess) are a common street food throughout Latin America. This corn on a stick is boiled, roast or grilled. What makes Elotes great for groups is the fact that they can be easily prepared, held hot until
everyone is served and can be enjoyed standing up. This inexpensive meal is not only delicious to the North American palate but offers a real cultural experience. It takes advantage of the great corn grown here in Western Canada on sale from the backs of trucks everywhere. Don’t be surprised if after you try it, it becomes your favorite way to serve corn at home.


HERE’S WHAT YOU’LL NEED FOR 60 PEOPLE:

• 100-120 ears of good local corn (look for Taber or Jensen’s Trucks, or a local producer at a farmers market)
• 1 950g jar of REAL mayonnaise (I like the superstore NN brand, because it has more yolk, Don’t use Miracle Whip!)
• 2 750g containers of good sour cream (the best I’ve found is Olympic Premium, 14% MF)
• 6 limes (pick smooth heavy fruit, don’t use plastic limes)
• 2 tsp of Salt

FOR THE CONDIMENT TABLE
• Chili Powder (Make sure it is a FRESH bag or shaker, I like to by from the ‘Indian Cuisine’ section at the supermarket, as these inventories turn more frequently)
• Hot Sauce (an assortment of your favorites) MATERIALS NEEDED
• Paper plates (cheap and flexible), Napkins, Toothpicks
• Extra heavy skewers (almost pencil thickness) or bamboo chopsticks (1 per cob)
• Propane Picnic burner (commonly known as turkey fryers.) Check with employees (someone usually owns one of these) or buy from Canadian Tire or Wal-Mart
• A really, really big pot (often sold with the burner)
• A BBQ, coal or gas, pre heated and set low
• Full propane tanks for picnic burner and BBQ
• 2 Baking sheets or big roasting pans to hold the corn.
• A butchers block or stout table.
• Bowl, Whisk, Rubber Spatula
• Stereo (and Latin American music perhaps?)
• Garbage Cans
 
2 Hours before the event:
• Get the water boiling with the pot 2/3 full. Add enough salt to make the water taste like tears.
• Husk all the corn ahead of time, being careful to remove the silk.
• Make the dressing: Juice the limes, removing the pulp and seeds. Mix the juice with all the mayo, sour cream and 2 tsp of salt. DON’T ADD ANY CHILLI OR HOT SAUCE. Retain the containers. Blend completely with the whisk. Pour back into the empty containers (You’ll use these for dipping the corn). Refrigerate until needed.
½ Hour before event
• Start boiling the corn. The water should be a rolling boil when the corn goes in, and completely cover the corn. Get it in as fast as possible, as you want it to cook evenly.
• Light the BBQ, pre heat at medium, then set to low. Set the condiment table with spices, sauces, napkins and toothpicks.
• After 10 minutes since the last piece went in the water, remove all the corn and stack tightly on the cookie sheets or roasting pans
• Get water boiling, add water if necessary, and Add next batch of corn to the water and repeat
• Start to push the skewers into the end of the cobs. Holding the corn with a clean dry towel or oven mitt and use the cob as hammer. Drive 1/3 of the skewer into the center the corn by striking it against a solid surface.
10 Minutes before the event:
• Put corn on grill and slowly turn to toast and keep warm. When the first employee arrives
• Dip the corn into one a container of dressing covering the corn almost completely. Let the excess run back into the container. Don’t waste it.
• Put on a plate, and show the guest where the chili powders are (which they can add themselves based on taste and heat preference).


TURN UP THE MUSIC AND HAVE A GREAT TIME!

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