Go Back
–+ servings
Print

Deconstructed Mexican Elote

Taking my corn off the cob for my wife to make this Deconstructed Mexican Elote. This side dish has texture, color and spice.
Course Side Dish
Cuisine Mexican Food, Side, vegetarian
Keyword Corn, Elote, Mexican food,, vegetarian,
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  1. 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.