Ingredients
- 6 oz Yellow Tortilla Strips (53241), warm
- 1 1/2 cups Charred Corn Elote see related recipe
- 1 cup White queso, warm
- 2 tsp Chile-lime seasoning
- 1/4 cup Purple cabbage, shredded
- 2 tbsp Scallions, thin sliced
- 5 each Pickled jalapeños
- 2 tbsp Cotija, crumbled
Directions
- Prepare Charred Corn Elote sub recipe.
- Top yellow tortilla strips with warm queso and 1 ½ cups of Charred Corn Elote.
- Garnish with chile-lime seasoning, cabbage, scallions, pickled jalapeños and cotija.
Ingredients- 8 each Corn on cob, buttered, seasoned, grilled, cut from cob
- 2 tbsp Avocado oil
- 1/2 cup Red bell pepper, de-seeded, brunoise
- 1/4 cup Jalapeño pepper, de-seeded, brunoise
- 2 tbsp Garlic, minced
- 3 tbsp Mexican crema
- 3 tbsp Mayo
- 2 tbsp Lime juice
- 1 tbsp Lime zest
- 2 tbsp Cilantro, chopped
- 3/4 cup Cotija, crumbled
- 1 tbsp Chile-lime seasoning
- 1 tsp Sugar
- as needed Salt
- as needed Black pepper
Directions
- Sauté bell pepper and jalapeño in avocado oil for 3-4 minutes, until softened. Add garlic and cook another minute.
- In a mixing bowl, combine charred corn, sauteed vegetables, crema and mayo in a mixing bowl and season with lime juice, lime zest, cilantro, cotija, chile-lime seasoning, sugar, salt and black pepper to taste.