Elote corn, in a bowl!! Bright, bold flavors absolutely delcious and flavorful.
4 ears corn (or 2 cans)
1 (8 oz.) package Queso Blanco (crumbled in a food processor)
½ cup breadcrumbs
2 tablespoons chives, chopped
2 teaspoons Tajin
½ teaspoon granulated garlic
For the salsa:
1 tomato (on the vine or similar)
One fourth of a whole small red onion
2 tablespoons green onion
2 tablespoons cilantro
1 garlic clove
½ teaspoon sugar
salt and pepper to taste
1. Prepare salsa by combining all ingredients in a food processor, pulse until desired texture is reached, add salt as needed; set aside. Blanch corn in boiling water for 2-3 minutes, remove and let cool.
2. Remove kernels from corn and place in a mixing bowl. Add chopped chives, eggs, breadcrumbs, cheese, granulated garlic, and Tajin to the bowl. Mix thoroughly. Coat a pan with a couple tablespoons of olive oil. Allow pan to heat up before adding the corn; cook on high heat for 3-4 minutes allowing the corn to brown. Flip or toss corn in the pan, allowing heat to permeate the corn.
This salsa recipe is very forgiving, add salt and pepper to taste
Cook in batches if needed as to not overcrowd the pan.