Fiesta Elote Bowls

by Mara @ What's For Dinner? on April 29, 2013

in Mexican/Latin, shrimp

You are likely going to be overwhelmed in the next few days with “OMG YOU GUYS A MEXICAN RECIPE!” because Cinco de Mayo is coming up!

Not going to lie, this is another one.

But I swear, this comes from a place other than “OMG CINCO DE MAYO”. This comes from a baseball game. I went to a White Sox (boo) game with Adam and some friends yesterday, and in addition to my traditional Chicago-style hot dog, I tried something different.


Do you know what elotes are?

According to the omniscient Wikipedia: elotes is the Mexican word for corn on the cob. In Mexico, Chicago, and the southern states, it is customary to eat elotes on a stick with condiments such as cheese, mayonnaise, sour cream, butter, chili powder, salt, and lime juice.

Delicious, right? At the baseball game, they served the elotes in a bowl, off-the-cob, and Adam promptly suggested I blog it. Since I was 3/4 through the bowl before I thought to snap a photo, I had to recreate it.

elote corn and shrimp bowls-4 copy

I broke out the grill for this one, and grilled the tequila-lime shrimp. I mean, it was the first 70+ day, I had to.

Let’s look a little closer at this beautiful bowl, shall we?

elote corn and shrimp bowls-3.jpg

That’s sweet corn, pan-sauteed with a bit of butter, then topped with very small amounts of lime juice, salt, mayo, queso fresco, and red chili powder. The avocado-tomato salsa and grilled shrimp were just icing on the proverbial cake.

elote corn and shrimp bowls-1.jpg

And can I just tell you all how much I love being able to take outdoor photos at 6 p.m.? They’re just so bright and shiny!

Ok, let’s get to the recipe. Sorry for rambling.

Wait, I guess it’s not so much a recipe as it is an assembly/procedure.

First: marinate peeled, deveined shrimp in 1 ounce tequila, the juice of 1 lime, and 1/2 teaspoon garlic powder for 20 minutes, then grill.

Second: Cook 3 cups corn kernels (fresh or frozen, NOT canned) in a large frying pan or pot. Stir in the following to each serving:

  • 1 teaspoon mayonnaise
  • 1 teaspoon butter
  • juice of 1 lime wedge
  • salt to taste
  • cayenne pepper to taste
  • crumbled queso fresco or cotija cheese

Third: combine in a small bowl:

  • 1 avocado, diced
  • 10-15 grape tomatoes, halved
  • juice of 1 lime
  • salt to taste

Fourth: Assemble! Begin with a base of the corn mixture, top with the avocado salsa, then the shrimp.

Fifth: Devour. Then have seconds.

elote corn and shrimp bowls-5.jpg

I know the mayonnaise is a bit “freaky” and odd… but really, don’t leave it out. It makes a bowl of buttered corn into the truly unique dish that is an elote. It’s worth the few extra calories. I promise.

I think elotes are among my favorite traditional Mexican dishes. Along with mole, tacos al pastor, tamale pie… ok, I really like Mexican food. And that was my feeble attempt at a “here, try these recipes for Cinco de Mayo” list.



Digiprove sealThis recipe blog post has been Digiproved © 2013

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{ 5 comments… read them below or add one }

Kasha the FarmGirl April 30, 2013 at 7:42 AM

LOVE Elotes! Sometimes I even sub Greek yogurt for half of the mayo (and yes, I use more than 1 teaspoon – I make a dozen ears of corn at a time and grill it for extra flavor).

Definitely one of the greatest summer discoveries for me last year. Great idea to add shrimp!


Mara @ What's For Dinner? April 30, 2013 at 8:22 AM

I can’t wait to grill corn!!! It’s still not at its peak here, and being from Illinois, I’m a total corn snob. I love the Greek yogurt idea!


Meagan @ Scarletta Bakes April 30, 2013 at 9:51 AM

LOVE these elote bowls – I’ve been stalking my produce section for the season’s first sweet corn. Can’t wait until it comes in and I can try these bowls!


Biz April 30, 2013 at 3:49 PM

I was so jealous when I saw your pics of Sox park on Facebook – my husband doesn’t want to go to any games because its too many stairs and walking – so sad!

There used to be a Mexican restaurant in Cary that sold that corn – I’d stop in to buy salsa, but in the summer people would be lined up for that corn. Sadly, it went out of business a few years ago, which is how I got to start making my baja fresh salsa!
Biz´s last blog post ..I Cheated on Chobani


Marianne May 3, 2013 at 1:17 AM

Okay, I definitely want to try this! And since I’m going to be celebrating my first Cinco de Mayo (what can I say, I don’t run with a crowd who usually does this), perhaps I’ll even make it this weekend :D
Marianne´s last blog post ..The System Is Down


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