My wife and I love corn with almost anything. However, my wife does not like to eat corn on the cob.
So a Deconstructed Mexican Elote is the perfect way for her, and me, to enjoy this traditional Mexican dish. The origin of this dish reigns from MEXICO and dates to 6000 BC. As is the case with most recipes, you should feel free to make them your own. If you are familiar with related ingredients, then it is fun and easy to just play with the base recipe.
I always think of color and textures in my dishes. In this corn dish, I added red with the red peppers, green from the jalapeno and from the cilantro and some purple from the red onion. Why do they call it a red onion? Don’t you think the color is more of a purple. I find this dish so vibrant and so flavorful.
My wife loves this dish but I already said that. My wife does not like mayonnaise and always says “yuck” when she sees me put it on a sandwich. There are many foods that I think we all say yuck on until we try them. I try not to have mayonnaise too much but it is so perfect in this recipe. The traditional way of preparing elote is to cover the outside in mayonnaise for the cheese to adhere to it. Then the spice is added.
In this deconstructed version, essentially everything is mixed together and added to a baking dish. The corn is first par-cooked so the corn stays firm. Then, let it sit so it cools. Once cool to the touch, you can cut it off the cob. I learned a cool little hack. Using a bundt pan, stand up the ear of corn in the center hole. This will hold the corn in place. Then, simply, take a sharp knife and cut down on the cob. The bundt pan will catch all the corn colonels.
The cast of characters.
Building the flavors of the Deconstructed Mexican Elote.
The Deconstructed Mexican Elote Plated.
Deconstructed Mexican Elote
- 5 Ears Corn cut of cob
- 2 Whole Jalapeno diced
- 1 Whole Red Pepper diced
- 1/4 Whole Red Onion diced
- 1/2 Bunch Cilantro rough chop
- 1 Whole Lime zested
- 1/4 Cup Mayonnaise
- 1/4 Cup Cotija Cheese
- 1 Tbsp Adobo Seasoning
- 2 Tsp Ancho Chili Powder
- 2 Tsp Olive Oil
Par cook the corn on an outdoor grill or in the microwave. Let cool and cut off the corn colonels.
Meanwhile, heat the oil in a skillet on medium heat. Add the onion, corn and spices to skillet. Cook for 3 minutes stirring well. Add in the red peppers, lime zest and jalapeno and cook for 2 minutes. Next, add the mayonnaise and the cotija cheese. Mix well and cook for 1 minute. Finish by adding the cilantro.
Next, pour all ingredients into a baking dish. Bake for 20 minutes. Top with a little more of the cotija cheese.
Serve and enjoy.