Elote, or street corn, is one of my favorite ways to eat corn during the summer. Today, I’m taking a little spin on with by taking it off the cob, adding it into a grilled avocado, and topping it off with some grilled shrimp
It’s so good, makes a great side with or without the shrimp. It’s definitely going in the rotation of summer eats!
Now that we’re starting to getting settled into our new home, I’ve got the grill all set up, and I needed to break it in.
With the kitchen still being unpacked, it felt nice to have the majority of this recipe done outside on the grill.
A little butter and garlic in a skillet. Coal hot and ready, and I’ve got my corn, avocados and shrimp all laid out on the grill with a cold beer in hand.
The elote comes together after the corn comes off the grill. Cut the corn off the cob. Mix it in a bowl with fresh cojita cheese, minced garlic, Serrano pepper, cilantro and some spices.
This is highly addicting and makes for the perfect grilled avocado bowl topping!
The elote grilled avocado bowl makes an amazing side dish, light lunch, or even a snack. If you want to bulk it up a little, top it off with your favorite protein. Shrimp is our usual protein of choice when it comes to grilling.
Quick note: don’t be cruel like me. Peel your shrimp before serving.
Yes it photographs great. But making your family and guests have to peel their own shrimp in order to eat it sometimes doesn’t go over well!