Smoky Chipotle Elote Bowl

A delicious and smoky twist on traditional Mexican street corn, this elote bowl combines charred corn with spicy chipotle mayo, fresh lime juice, and creamy cotija cheese, garnished with cilantro for a burst of flavor.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by grilling the corn over medium-high heat on your grill or stovetop grill pan. Turn it occasionally until the kernels are charred and tender, which takes approximately 10 minutes. For best results, ensure the corn is evenly charred for a smoky flavor profile.
2. 2.
   Once the corn is grilled, remove it from the heat and let it cool slightly. This will make it easier to handle. Gently cut the kernels from the cob by holding the cob upright on a cutting board and slicing downward with a sharp knife. Be careful to cut close to the cob to get all the flavorful kernels.
3. 3.
   In a small bowl, combine the charred corn kernels with the chipotle mayo. Stir until the corn is well-coated. The spicy and creamy chipotle mayo should envelop the kernels, enhancing their flavor.
4. 4.
   Add the lime juice to the corn mixture and stir to incorporate. The acidity of the lime juice will help balance the smokiness of the chipotle and the sweetness of the corn.
5. 5.
   Transfer the corn mixture to a serving bowl and top with crumbled cotija cheese and chopped cilantro. The cheese should slightly melt against the warmth of the corn, adding a creamy texture. Adjust seasoning with additional lime juice or a dash of salt if desired.