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Recipe for Deconstructed Elote


Course Main Course, Side Dish
Cuisine American, American-Mexican, Mexican
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

  1. 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.
  2. 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.
  3. 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).
  4. Add the corn and all remaining ingredients to the skillet, turn heat off, and stir to combine until cheese begins to melt.
  5. 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!