Elote
Hubby and I are in love with a cute little taco place called Dorado. It’s just up the street and they have amazing fish tacos. During the summer months, they also have Elote as a side dish. We decided to give it a shot one day and instantly fell in love.
Elote is a Mexican style corn that is grilled and then smothered in cheeses and spices. If you haven’t had it before, you should definitely try it. When I saw that We Are Not Martha had made Elote at home, I knew I needed to make this. Since we don’t have a grill, I boiled the corn for a few minutes, then broiled it in the oven to get a beautiful char on the corn.
The cheese sauce that covers this corn is not diet friendly. But it sure is tasty. Hubby and I have been enjoying this with lovely fresh corn this summer.
One Year Ago: KFC Copycat Biscuits
Three Years Ago: Cookies N Cream Cupcakes and Peanut Butter Cupcakes
Elote
Yield: 2
Ingredients:
1.5 Tbsp mayo
1 Tbsp sour cream
1/4 tsp lime zest
1/4 tsp fresh lime juice
1/8 tsp cayenne pepper
1/8 tsp chili powder
pinch of salt
2 ears of corn
1/2 cup crumbled or grated Cotija cheese
Directions:
Mix together the sour cream, mayo, lime zest, lime juice, chili powder, cayenne, and salt. Cover the spread and store it in the fridge while the corn is cooking.
Grill the corn. If you do not have a grill, you can simply boil the corn. To char the corn, play under the broiler for 3-5 minutes per side until charred.
While your corn is cooking, use a cheese grater to grate the Cotija.
Once the corn is done, use the back of a spoon to rub the spread onto the hot corn.
Roll the corn in the grated cheese.
Once each ear of corn is rolled in the grated cheese, sprinkle another dash of chili powder or splash of lime juice!
Recipe as seen on We Are Not Martha
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look great – I did a pumpkin lasagna a while ago and loved it so I know these have to be amazing!
Pam @ From Apples to Zucchini
the rolls are so cute!!! they look delicious!
I have been bookmarking all of your butternut squash recipes, but this one is going to the top of the list! The goat cheese is the perfect flavor accompaniment.
Yay! Another recipe to add to my to-make list. It’s great that you can freeze this because my fiance doesn’t like butternut squash. I can make the whole thing for myself and take it for lunches!
So delicious! I’m loving this week long butternut squash event…so many tasty recipes!
Awesome and delicious-looking idea! I love lasagna that’s different from the typical and butternut squash is perfect!
Sues
I’ve never though of squash rolled up in lasagna noodles–love the idea!!
Delicious use of the squash. I love this lasagna rolls.
I like lasagna rolls too – so much more fun than a traditional lasagna. I like the simplicity of this recipe too. Sounds delicious. I’d love to see you improve Martha’s butternut mac and cheese!!
These lasagna rolls look ADORABLE! I love the idea of a freezer meal party!
what a fabulous idea for freezer meals! and these sound DELISH 🙂
I made these again a few weeks ago – I almost forgot how delicious they are! I love that you subbed in the Greek yogurt and goat cheese, mmm 🙂
I’m making a meatless alternative with a spinach bechamel sauce… Although I do love bacon…
beantownbaker — January 27th, 2013 @ 4:08 pm
That sounds delicious. Let me know how it turns out!
Do you have any idea of the calorie count in these? They look phenomenal!
beantownbaker — November 7th, 2013 @ 7:31 pm
Sorry I don’t calculate nutritional information for my recipes. There are some online tools that you can use to do so yourself if you’re interested.