Elote (eh-LO-tay) is a traditional Mexican street corn. This version is one that stems from the original but in a deconstructed way. Such a fun twist on the original that came about by happenstance. These were meant to be corn fritters but they didn’t reach their full potential, or did they?!?! Originally when I put all the ingredients together and molded them into that iconic fritter shape, they fell apart. So I tried again but they fell apart a second time. I wanted to use some very specific ingredients that aren’t always found in a fritter; otherwise, I would have just used cream cheese. Instead of giving up, I threw the mixture in my nonstick pan and let the olive oil and heat create a slightly crisp concoction of corn, Queso Blanco, and a few other ingredients…behold the Elote Fritter Bowl was born.
Watch me make an Elote Fritter Bowl here
What type of cheese should I use?
Usually, Cotija cheese is used in this dish but I had trouble getting my hands on some at the time. I wanted something that brought in a similar flavor profile while still resembling the crumbled texture of Cotija. I ran the whole block of Queso Blanco through the food processor and several pulses later, I achieved the desired look and feel.
Make the salsa!!
Although this corn can stand on its own, I encourage you, I beg you, to MAKE THE SALSA. It takes this dish from divine to extravagant in a matter of minutes. If you want to get extra cute, you can layer the corn, salsa, and cheese in your bowl…fun, fun, fun!!! I’ll leave the directions for the salsa below. Also, canned corn can easily be substituted for fresh corn. 1 can=2 ears.
There may be a need to make this in batches so the corn gets an opportunity to brown and form a crunchy crust.
OTHER HEARTY SIDE DISHES!!!Print
Elote corn, in a bowl!! Bright, bold flavors absolutely delcious and flavorful.
4 ears corn (or 2 cans)
1 (8 oz.) package Queso Blanco (crumbled in a food processor)
½ cup breadcrumbs
2 tablespoons chives, chopped
2 teaspoons Tajin
½ teaspoon granulated garlic
For the salsa:
1 tomato (on the vine or similar)
One fourth of a whole small red onion
2 tablespoons green onion
2 tablespoons cilantro
1 garlic clove
½ teaspoon sugar
salt and pepper to taste
1. Prepare salsa by combining all ingredients in a food processor, pulse until desired texture is reached, add salt as needed; set aside. Blanch corn in boiling water for 2-3 minutes, remove and let cool.
2. Remove kernels from corn and place in a mixing bowl. Add chopped chives, eggs, breadcrumbs, cheese, granulated garlic, and Tajin to the bowl. Mix thoroughly. Coat a pan with a couple tablespoons of olive oil. Allow pan to heat up before adding the corn; cook on high heat for 3-4 minutes allowing the corn to brown. Flip or toss corn in the pan, allowing heat to permeate the corn.
This salsa recipe is very forgiving, add salt and pepper to taste
Cook in batches if needed as to not overcrowd the pan.