Elote Bowl With Grilled Pineapple Recipes

ELOTE GRILLED CORN

Steps:

• Stir mayonnaise, sour cream, garlic and lime juice in small bowl. Combine cheese and chili powder in another small bowl.
• Spread mayo mixture onto warm ears of corn. Sprinkle with cheese mixture. Serve warm.

GRILLED ELOTE BOWL

Steps:

• Preheat the grill to medium-high heat. Husk the corn, then grill, turning frequently, on all sides until the kernels start to char, about 5-8 minutes. Once all the corn cobs are done, let them cool slightly, then cut off all the kernels from the cobs. In a medium bowl, combine the mayonnaise, sour cream or crema, Cotija cheese, chili powder, garlic and cilantro. Pour cooked corn kernels into the mixture and toss until the corn is fully coated. (Alternatively, if you want to leave the corn on the cob, spread the mixture on the corn cobs at this step). Pour the corn mixture into serving dishes and sprinkle with more cheese and chili powder. Serve immediately with lime wedges and a sprig of cilantro.

ELOTE BOWL WITH GRILLED PINEAPPLE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.
• Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.
• Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.

ELOTE (MEXICAN STREET CORN)

Steps:

• While you're grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
• When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it's going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
• Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.

MEXICAN STREET CORN ( ELOTES!)

Steps:

• Heat oil in an extra large skillet over medium heat.
• Add shallot and garlic. Saute until golden about 2 minutes, stirring often and lowering heat to med low if it seems too hot. Add chili, saute 1-2 minutes.
• Add corn, spices, salt and pepper. Saute for a few minutes, stirring frequently. Add a splash of stock or water and the lime juice, stir, cover and steam for 3-4 minutes. Fold in the optional feta ( or cojito cheese) and half of the cilantro. Taste, adjust salt.
• Serve warm in a bowl and top with more cilantro and crumbed feta.

ELOTE BOWL WITH GRILLED PINEAPPLE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.
• Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.
• Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.