This recipe might be my favorite summer dish ever. I love, love, love elote, but it is admittedly difficult to eat in its traditional on-the-cob form. I toyed with a few different flavor combinations before landing on this one, and I am so happy with how it turned out. This deconstructed elote is the perfect dish to bring to a summer BBQ or dinner party, and you can dress the presentation up or down as you see fit. I hope that you enjoy it!!
Recipe for Deconstructed Elote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Ingredients
- 6-7 ears of fresh corn
- ½ of an onion finely chopped (white or yellow would work)
- 1 jalapeno finely chopped
- 1 clove garlic minced
- 2 tbs olive oil
- 2-3 tbs mayonnaise trust me
- 3 tbs sour cream
- ½ cup queso fresco crumbled + more for garnishing
- ½ cup cilantro chopped + more for garnsihing
- 1 tbs lime juice
- ½ tsp chili powder
- ½ tsp paprika
- Salt & pepper to taste
Instructions
-
Shuck your corn and brush the kernels with a little olive oil, then grill or broil them, turning every 5 or so minutes until some of the kernels have browned.
-
Add 1 tbs of olive oil to a large skillet, and cook your chopped onions, jalapeno, and garlic over medium heat until they begin to soften. Turn heat to low.
-
Using your favorite chef’s knife, remove the kernels from the corn over a bowl or a clean surface (I find a large bowl to be the easiest vessel for this task).
-
Add the corn and all remaining ingredients to the skillet, turn heat off, and stir to combine until cheese begins to melt.
-
Garnish with more crumbled queso fresco, cilantro, and a dash of paprika.
Modifications
- In a hurry? You can use canned corn!
- Making ahead? You can make this dish a day or two ahead and refrigerate in an airtight container. Heat over medium heat before serving
- Hate spicy food? Simply cut the jalapeno and chili powder from the recipe!