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Elote in Edible Corn Bread Bowls
Nick @ DudeFoods.com

Elote in Edible Cornbread Bowls Recipe

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
Servings: 6
Course: Appetizer
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 cup cornmeal
  • ¾ cup flour
  • ⅓ cup sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ⅓ cup vegetable oil
  • 6 ears corn
  • ¼ cup mayonnaise
  • ¼ cup Mexican crema (or sour cream if you can't find Mexican crema)
  • ½ cup cojita cheese
  • 2 teaspoons chili powder
  • ½ cup cilantro chopped
  • 2 lime wedges

Method
 

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