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Ingredients
• 3 ears fresh corn, husks and silks removed
• 2 tablespoons olive oil, plus more for grilling
• 1 ripe avocado, pitted and diced
• 1/4 cup crumbled cotija cheese (or substitute feta or queso fresco)
• 2 tablespoons freshly chopped cilantro
• 1 lime, zested and juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
Step 1:
Preheat grill or grill pan to medium-high heat and lightly brush with olive oil.
Step 2:
Grill the corn ears, turning occasionally, until charred in spots and tender, about 10-12 minutes. Remove from grill and let cool slightly.
Step 3:
Using a sharp knife, cut the kernels off the cobs and transfer to a mixing bowl.
Step 4:
Add the diced avocado, crumbled cotija cheese, chopped cilantro, lime zest, and lime juice to the bowl with the corn kernels.
Step 5:
Season with chili powder, salt, and pepper, and gently toss to combine all ingredients.
Description
Elote, or Mexican street corn, is a beloved treat that has been a staple of street food carts and festivals across Mexico for generations. This dish takes inspiration from the iconic flavors of elote but transforms it into a nourishing and wholesome grain bowl. The origins of elote can be traced back to the ancient Aztecs, who grilled corn and topped it with a variety of spices and seasonings. Today, this simple yet delicious snack has become a symbol of Mexican culinary tradition, enjoyed by locals and visitors alike on bustling city streets. Our healthy twist on this classic allows you to indulge in the vibrant flavors while incorporating nutrient-dense ingredients for a balanced meal.
Q: Can I use frozen corn instead of fresh?
A: Yes, you can use frozen corn kernels if fresh corn is not available. However, fresh corn will provide the best flavor and texture.
Q: Can I make this dish vegan?
A: Yes, you can omit the cotija cheese or substitute it with a vegan cheese alternative to make this dish vegan.
Q: How long will the leftovers last in the refrigerator?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, it's best to add the avocado and cheese just before serving to prevent browning and sogginess.
• For a vegan version, omit the cheese or substitute with vegan cheese.
• If corn is not in season, substitute with frozen corn kernels.
• Other suitable toppings include diced red onion, jalapeño slices, or roasted pepitas.
• This recipe is gluten-free and can be made dairy-free by omitting the cheese.
Serve the elote grain bowl warm or at room temperature, either as a main dish or a side dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It's best to add the avocado and cheese just before serving to prevent browning and sogginess.
Prepare the corn and other ingredients while the grill is preheating to save time. Grill the corn first, then assemble the bowl while the corn cools slightly.
- For optimal flavor, use fresh, sweet corn when in season.
- Grill the corn until it develops charred spots for a smoky, caramelized flavor.
- Adjust the lime juice and seasoning to taste, as desired.
For a heartier meal, add cooked quinoa, black beans, or grilled chicken to the elote grain bowl. You can also experiment with different cheeses, such as queso fresco or feta, or add diced red onion or jalapeño for extra flavor.
This elote grain bowl pairs well with a light, crisp white wine like a Sauvignon Blanc or a refreshing margarita. For a non-alcoholic option, try a fruity agua fresca or horchata.
This recipe is best made in the summer when fresh, sweet corn is in season.
This recipe contains dairy (cotija cheese) and may contain tree nuts or peanuts depending on the type of cooking oil used.
