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.
A little carne asada, or even pollo asado would do great too!
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!
Spicy Elote Grilled Avocado Bowl With Shrimp
Servings: 4 bowls
FOR THE ELOTE GRILLED AVOCADO BOWL
- 2 large avocados
- 2 fresh sweet corn
- 1/2 cup cojita cheese
- 1 medium serrano pepper chopped
- 1/4 cup red onion chopped
- 1/4 fresh cilantro chopped
- 1 clove garlic minced
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1 tbsp juice from lime
FOR THE GRILLED SHRIMP
- 1/2 lb shrimp optional
- 1 clove garlic
- 4 tbsp butter
- 1 tbsp cilantro chopped
Set grill to medium heat with butter, garlic and cilantro in a skillet on the top rack to melt. . Pull the husk off your corn. Half each avocado and take out the seed. Peel and de-vein shrimp if necessary.
In a separate bowl add cojita cheese, serrano pepper, red onion, cilantro, garlic, paprika, chili powder, cumin; set aside.
Place corn, shrimp and avocado face down over direct heat. Brush the cilantro garlic butter over the shrimp turning about once a minute until fully cooked; about 5-7 minutes.
For the corn cook for about 10 minutes until you have nice char marks on your corn. Remove avocado at this time as well.
PUTTING IT ALL TOGETHER
Holding your corn vertically, take a knife and place it as close to the cob as you can, cutting away from you. Scoop up the corn that falls off and place in the bowl with the cojita cheese mixture. Squeeze in lime juice.
With a fork, mash the avocado to make a bigger area for the corn to rest in. Scoop in a generous portion of the elote mixture. Top with more cilantro and lime juice. Add shrimp on top and eat as a bowl. Enjoy!