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  • Mika Leon

Deconstructed elote


  • 3 ears of corn, kernels removed

  • 2 tbsp. Olive oil

  • 4 ounces crumbled cotija cheese

  • 2 tablespoons of mayo

  • 1 tsp. chili powder

  • Handful of chopped cilantro

  • ½ Jalapeno, finely chopped (no seeds unless you like it spicy!)

  • Salt to taste


  1. In a skillet over medium high, add your olive oil and corn kernels. Cook for 10-15min. Stirring constantly until nice and charred.

  2. Place your cooked corn in a large mixing bowl and add the rest of your ingredients and stir. Plate & top it off with some pickled red onion for another pop of flavor!

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