Deconstructed Mexican Elote

My wife and I love corn with almost anything.  However, my wife does not like to eat corn on the cob. A simple and elegant solution to this was to just cut the corn off the cob. Hence, my inspiration for this Deconstructed Mexican Elote.

History of Elote

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.

Colors and textures

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.

Let’s get Mikey

For those of you who are old enough to remember this LIFE CEREAL commercial – my wife is like Mikey. With all my cooking, she says she does not like new stuff and then she tries it.  My wife does not like mayonnaise and always says “YUCK” when she sees me put it on a sandwich.  Mayonnaise is the perfect vessel for 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. 

So easy to make

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. 

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.