Name: Mediterranean Elote
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: No-salt-added corn, drained - 1 (15.25 ounce) can; Lemon - ½ small; Olive oil mayonnaise - 1 teaspoon; Mexican crema, crema fresca - 2 tablespoons; Mediterranean-style feta cheese - ¼ cup; Kalamata olives, sliced, or more to taste - 2; Fresh basil, chopped, or more to taste - 3 leaves; Smoked paprika - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mediterranean Elote

1. No-salt-added corn, drained - 1 (15.25 ounce) can

2. Lemon - ½ small

3. Olive oil mayonnaise - 1 teaspoon

4. Mexican crema, crema fresca - 2 tablespoons

5. Mediterranean-style feta cheese - ¼ cup

6. Kalamata olives, sliced, or more to taste - 2

7. Fresh basil, chopped, or more to taste - 3 leaves

8. Smoked paprika - 1 pinch

How to cook deliciously - Mediterranean Elote

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

2. Stage

Spread corn on the baking sheet. Add lemon, pulp-side up.

3. Stage

Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.

4. Stage

Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.