Elote is a Mexican street food that consists of grilled corn, mayonnaise, spices, & cheese. It’s super messy, it’s delightfully cheesy, and full on delicious.
And it also happens to be one of my guilty pleasures – actually, I am not that guilty about it. Not at all.
For the Super Bowl, I decided to try out making elote in casserole form with all the ingredients still in it, plus some garlic, green chiles and red onion for some extra flare! I can’t take all the credit though, props to Food & Wine + The Food In My Beard for popping up on my google search and proving to me that this idea wasn’t all that crazy.
It works well as a side dish, a dip for chips, or a great addition to a taco!
Deconstructed Elote Casserole
2 cans of Whole Kernel Corn or 2-3 Husks of Corn
1 medium Red Onion, thinly sliced
3 cloves Garlic
3 Green Chiles
1 c. Mayonnaise
1 1/2 c. Cotija cheese, 1/4 c. Cotija cheese for topping
3 Green Onions, sliced
3/4 c. Cilantro, minced
1-2 Limes, for juice and zest (save some juice for garnish)
1 T. Oregano
2 T. Cayenne Pepper
2 T. Chili Powder
3 T. Paprika
Salt (optional, to taste – the cheese is pretty salty already!)
Preheat your oven to 400 degrees.
In a medium size mixing bowl, mix together the green onion, cilantro, mayonnaise, cheese, and spices. Feel free to take culinary liberties in the different amounts of spice used. If you prefer spicier, add more cayenne. If you like it a little smokier, throw on some more paprika. Make sure to taste as you go along! Next add some lime juice from 1 lime and about 1-2 tsp. of lime zest.
If you prefer spicier, add more cayenne. If you like it a little smokier, throw on some more paprika. Make sure to taste as you go along! Next add some lime juice from 1 lime and about 1-2 tsp. of lime zest.
In a medium-large size oven-safe pot, spray or brush with oil and put on high heat. Grill the corn until it starts to char or brown, then throw in the red onion, garlic, and chiles. As the onions start to release moisture, turn the heat down and let it simmer until majority of the moisture is evaporated.
Turn off the stove and pour in the mayonnaise mixture with the corn. Whip it up so that all of the ingredients are evenly distributed.
Add a little more cheese on top and pop it in the oven for approximately 45 minutes or until the whole mixture starts to bubble!
Serve hot with some warm tortillas or chips. Don’t forget the lime wedges!
This was a big hit with everyone! I admit that I put a lot more cayenne than this recipe says since I like it pretty spicy. It had an amazing kick and paired really well with the caramelized red onion. The only thing that I wish was that the corn grilled a bit better. This would be awesome to make in little ramekins as well! Try it out!
Keep warm out there!