Have any of you heard about Elote? For those who haven't, Elote is a grilled Mexican street corn that is a flavorful addition to many popular southwestern dishes. Not just that, it is one component when making a lot of of healthy snacks as well When you are really looking for a healthy snack, nothing satisfies quite like the hearty-healthy--elote guacamole.
This recipe is loaded with healthy fats and fresh herbs, which gives a full flavor to the whole thing. If you are looking for a low-carb option, then a plate of freshly cut veggies are recommended. Serve over grilled chicken or steak to add healthy fats to your meal, or wrap in a whole wheat tortilla for a tasty snack on the go.
Roasted Corn (Elote) Ingredients
2 ear, yields corn kernels/frozen corn
1 tbsp olive oil
½ tbsp garlic, minced
Guacamole Base Ingredients
2 avocado
1 whole pepper, diced
2 tbsp lime juice⅓ cup cilantro
⅓ cup red onion, diced
salt and pepper to taste
Garnish Ingredients ( optional )
¼ cup parmesan cheese
1 tbsp mayonnaise
3 tbsp pico de gallo ( See how to make this )
⅓ tbsp red onion, diced
½ tbsp cilantro
1 dash black pepper
Directions
Prep: 10 min. Cook: 10 min. Total: 20 min.
Use a knife to remove corn from the cob (or let the frozen corn thaw to room temperature). Set a nonstick skillet on medium heat and add olive oil and garlic. Lightly saute to flavor the oil for about 2 minutes, allowing the garlic to slightly caramelize. Add corn kernels to skillet, cooking for 3-4 minutes, then slightly increase the heat to sear the corn for about 2 minutes or until kernels begin to brown. Season with a pinch of sea salt and fresh ground pepper while searing. Once corn is lightly seared, remove from heat and set aside. Slice the avocado in half lengthwise and remove pit. Scoop flesh of the avocado into a bowl and mash slightly using a fork. Squeeze in fresh lime juice. Add remaining guacamole base ingredients to avocado and mix and mash everything together. Add a little bit of roasted corn and pepper (to taste) and stir to combine.
Tip: Roll jalapeño/pepper on the cutting board before slicing to loosen seeds.
Slice lengthwise and remove seeds using a spoon. The more seeds you leave in, the spicier your guacamole will be. Sprinkle in half the Parmesan crumble and gently fold into avocado mixture. Top guacamole with corn, remaining cheese, mayo, and pico. Garnish with chopped onion, cilantro, and a sprinkle of cracked pepper. Enjoy with freshly cut veggies such as mini sweet bell pepper halves, celery sticks, and colorful carrots sliced vertically.