Sides, spicy, Vegetarian

Flamin’ Hot Elote Bowls

  • Preparation
    5 min
  • Cook Time
    12 min
  • Serves
    10
  • Difficulty
    3/10
Behind the Recipe

Everything You Love About Elote… Served in a Cup!

If you’ve ever eaten regular old Elote Street Corn on a stick, you’ve probably thought to yourself… dang, I wish I could serve this as a side at my cookouts!

Well, we’re way ahead of you. Today, we’re bringing all the zesty, creamy, crunchy goodness of Elote Street Corn and spinning it into a spicy side dish you can serve (or eat) straight out of a bowl! That’s right. No more fussing with messy, hard-to-eat handhelds. This recipe makes it possible to serve elote alongside your potato salad, pasta salad, shoot… SALAD salad.

And just for good measure, we’re adding a generous sprinkle of Flamin’ Hot Cheeto dust over the top because we, like you, are grillers of culture.

Enjoy.


Ingredients

Ingredients

  • 4 cans of whole kernel corn
  • 1 tbsp. vegetable oil
  • 4 tbsp. sour cream
  • 1 tbsp. lime juice
  • 1 tsp. chili powder
  • 4 tbsp. mayonnaise
  • ¼ tsp. cayenne pepper
  • Queso fresco, crumbled
  • 1 bag Flamin’ Hot Cheetos, dusted
  • Fresh cilantro, chopped
  • Salt
  • Pepper


Preparation

  1. Strain your cans o’ corn.
  2. Preheat your Daytona™Griddle to medium-high heat.
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Cooking Instructions

  1. 1

    Once the griddle is hot and ready, add a bit of cooking oil and distribute your corn evenly across the cooking surface. Keep the corn moving around on the griddle to allow it to cook evenly.

  2. 2

    Once cooked and just beginning to pick up some color, remove your corn from the grill and set aside.

  3. 3

    Next, mix together the sour cream, mayo, lime juice, chili powder, and cayenne pepper in a large mixing bowl.

  4. 4

    Then add corn to large bowl and stir to incorporate.

  5. 5

    Top with Cheeto dust, queso fresco, and fresh cilantro to taste.

  6. 6

    Serve and enjoy!

Recipe closing image

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