4 Serves
82 Mins
Prepare the corn by removing the husks and silks, then carefully cut the kernels off the cobs using a chef's knife.
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Vitamin K
2 µg / 120 µgFolate
0 µg / 400 µgCalcium
0 mg / 1,300 mgMagnesium
0 mg / 420 mgPhosphorus
0 mg / 1,250 mgPotassium
1 mg / 4,700 mgSodium
144 mg / 2,300 mgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 gHeat the vegetable oil in a large frying pan over medium-high heat.
Add the corn kernels to the frying pan and cook, stirring occasionally, until they are golden brown and slightly charred.
In a mixing bowl, combine the cooked corn with mayonnaise, lime juice, chili powder, and crumbled cotija cheese.
Season the mixture with salt and pepper to taste, then garnish with fresh cilantro before serving the Elote bowl hot.
9
g24
g8
g
