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Elote in Edible Corn Bread Bowls

Elote in Edible Cornbread Bowls Recipe

Nick @ DudeFoods.com
This recipe combines Elote (Mexican street corn) with a unique way to serve it (edible cornbread bowls).
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 cup cornmeal
  • 3/4 cup flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 6 ears corn
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema (or sour cream if you can't find Mexican crema)
  • 1/2 cup cojita cheese
  • 2 teaspoons chili powder
  • 1/2 cup cilantro chopped
  • 2 lime wedges

Instructions
 

  • In a bowl combine cornmeal, flour, sugar, baking powder and salt. Stir in egg, milk and vegetable oil.
  • Pour batter into the Bake-a-Bowl Pan.
  • Bake at 375° for 20 minutes or until a toothpick inserted into the cornbread bowls comes out smooth.
  • Grill ears of corn over high heat turning occasionally for 10 minutes or until lightly charred.
  • Shuck corn and combine in a bowl with mayonnaise, crema, cheese, chili powder and cilantro. Squeeze lime over corn.
  • Fill cornbread bowls with Elote and enjoy!