Elote Bowl Recipe
Perfect for summer gatherings or a quick weeknight dinner, this elote bowl recipe combines charred corn, creamy sauce, and vibrant toppings to create a dish that's both satisfying and easy to prepare.
Equipment
- Grill or grill pan
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Mixing spoon
- Tongs
- Serving bowls
Ingredients
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper, to taste
Instructions
- Preheat the Grill: Start by preheating your grill or grill pan over medium-high heat.
- Prepare the Corn: Brush the ears of corn with olive oil and season with salt and pepper.
- Grill the Corn: Place the corn on the grill, turning occasionally, until charred and cooked
- Make the Sauce: In a small mixing bowl, combine mayonnaise, sour cream, chili powder,
- Cut the Corn: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob and place them in a large mixing bowl.
- Combine Ingredients: Add the sauce mixture to the corn kernels, stirring until the corn is well coated. Mix in the crumbled cotija cheese and chopped cilantro.
- Serve: Divide the elote mixture into serving bowls. Garnish with extra cotija cheese, a sprinkle of chili powder, and lime wedges on the side. Enjoy your delicious elote bowl!
Notes
- Add Protein: Top your elote bowl with grilled chicken, shrimp, or tofu for added protein.
- Spicy Kick: Mix in some diced jalapeños or hot sauce for an extra kick.
- Avocado: Add sliced avocado for a creamy texture.
- Black Beans: Mix in black beans for added fiber and protein.
- Street-Style: Serve in a cup with a spoon for an authentic street food experience.