Makes 500 4-ounce portions
1 lb. butter
4 oz. canola oil
32 lbs. Gills Yellow Onions, diced
Sweet Pickled Red Onions:
16 lbs. Gills Red Onions
9 cups apple cider vinegar
3 cups water
2½ oz. sea salt
1-2 cups agave
8 garlic cloves, crushed
2 bunches thyme
12 whole black peppercorns
4 bunches cilantro, chiffonade
2 qt. fresh lime juice
6 qt. crema Mexicana
167 whole corn ears
14 oz. canola oil
1 lb., 12 oz. unsalted butter
3½ gal. chicken stock
8 lbs. jalapeños, diced
64 cups diced caramelized onions (from recipe above)
28 epazote branches
23 cups white mayo
23 cups Japanese mayo
80 limes, 60 cut into small wedges, 20 juiced
1. In a wide, heavy-bottomed pan or cast-iron skillet, heat the butter and oil over medium heat. Add enough onions to cover the bottom of the pan, and sauté. As the onions soften, continue adding them in phases until they are sweating evenly.
2. Reduce the heat to medium-low, and cook until golden brown, stirring constantly to prevent burned bits, for about 45-60 minutes. Set aside to cool.
3. Once cooled, store in sealed containers labeled for event prep.
Sweet Pickled Red Onions:
1. Peel and very thinly slice the red onions. Set aside.
2. In a large saucepan, combine the apple cider vinegar, water, fine sea salt, and 1-2 cups of agave (according to desired sweetness). Add the crushed garlic cloves, fresh thyme and whole black peppercorns to the saucepan. Cook over medium-high heat until the mixture reaches a simmer.
3. Evenly distribute the red onions among large, sealable containers. Carefully pour the hot vinegar mixture over the onions in each jar, ensuring that all the onions are covered with the liquid. Use a spoon to press down the onions, if necessary, so they are all submerged.
4. Securely close the lids on the jars or containers, and give them a gentle shake to ensure that the onions are evenly coated with the vinegar mixture. Let the onions marinate for at least 30 minutes at room temperature, and then label them for event prep, and immediately refrigerate them.
1. In a large mixing bowl, combine cilantro, lime juice and crema Mexicana. Whisk until smooth and fully combined.
2. Taste, and adjust the lime juice, if necessary. Store in squeeze bottles labeled for event prep.
1. Husk the corn, and carefully slice the kernels off the cob using a sharp knife.
2. In a large rondeau, heat the canola oil and unsalted butter over medium heat. Add the corn kernels, and sauté for about 10 minutes, stirring constantly to prevent sticking.
3. Add the chicken stock, ½ of the diced jalapeños, ¼ of the Caramelized Onions, and the epazote branches to the pot. Stir well, and bring to a simmer. Cook for about 20 minutes or until the corn kernels are tender.
4. Remove the pot from the heat, and let it cool for 10 minutes. Remove the epazote branches, and discard.
5. In a separate mixing bowl, combine white mayo and Japanese mayo.
In a large mixing bowl, fold together 2 parts corn, 1 part onion, splash of lime juice, to taste, ¾ parts mayo mix, and ¼ parts freshly diced jalapeño.
Portion 4 ounces of Elotes, and top with a drizzle of Lime Crema, smoked paprika, hot sauce, Sweet Pickled Red Onions, lime wedge and micro cilantro.