Elote
Meghan Martinson
Eagle Mountain-Saginaw School District
Fort Worth, Texas
Street foods can be the launching pad for global snacks that grab the attention of flavor-seeking consumers. At the Eagle Mountain-Saginaw schools in Fort Worth, Texas, dietitian Meghan Martinson introduced a variety of Mexican-inspired snacks, including street tacos with roasted salsa and elote, also known as Mexican street corn. To make it more convenient to eat on the go, the kitchen scrapes the corn into a cup and tops it with the essential garnishes instead of serving it on the cob.
Ingredients
3 qt. + 3 cups frozen yellow sweet corn, cooked and cut off the cob
10 oz. sour cream
10 oz. light mayonnaise
1¼ cups chopped cilantro
1 tbsp. plus 2 tsp. garlic powder
1¼ cups grated Parmesan cheese
1½ tsp. chili powder
20 lime wedges
Steps
- Hold corn hot. Meanwhile, in mixing bowl, combine sour cream, mayonnaise, cilantro and garlic powder; cover and refrigerate until service.
- Transfer ¾ cup corn to each serving cup and mix with about 3 tbsp. sour cream mixture. To serve, sprinkle each with 1 tablespoon grated Parmesan and a pinch of chili powder. Serve with a lime wedge.
Photo courtesy of Eagle Mountain-Saginaw ISD
- Transfer ¾ cup corn to each serving cup and mix with about 3 tbsp. sour cream mixture. To serve, sprinkle each with 1 tablespoon grated Parmesan and a pinch of chili powder. Serve with a lime wedge.