Topping recipe

Cast Iron Elote

Name: Cast Iron Elote (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 120g Sour cream (or Mexican crema) (½ cup); 60g Mayonnaise (¼ cup); 40g Cotija, finely crumbled (6 tbsp); 3g Garlic, finely grated (1 clove); 15g Lime juice (1 tbsp); 2g Chili powder (1 tsp); 1g Ground cumin (½ tsp); 1g Fine sea salt (¼ tsp); 150g Low-moisture whole-milk mozzarella (about 5 oz, grated (1½ cups)); 30g Cotija (about 1 oz, crumbled (¼ cup)); 120g Corn kernels, charred (about 1 cup, 1–2 ears); 15g Jalapeño, thinly sliced (½ jalapeño); 20g Red onion, thinly sliced (¼ small onion); 3g Fresh cilantro, chopped (2 Tbsp); 20g Lime (wedges) (½ lime); 1g Tajín or chili powder (a big pinch)

Elote crema, Low-moisture whole-milk mozzarella, Cotija, Corn kernels, charred, Fresh cilantro, chopped. Scaled for 1 pan.

1 panCast Iron Pan10"Elote crema

Build each pan

After the dough is shaped

1pan

Skillet size

sauce

Elote crema

⅓ cup80 g

Cheese

Low-moisture whole-milk mozzarella

about 5 oz, grated (1½ cups)150 g

Cheese

Cotija

about 1 oz, crumbled (¼ cup)30 g

Toppings

Corn kernels, charredCooked in a dry cast-iron pan without stirring until deeply browned, 8–10 min

about 1 cup, 1–2 ears120 g

Jalapeño, thinly sliced

½ jalapeño15 g

Red onion, thinly sliced

¼ small onion20 g

Finishing

Fresh cilantro, chopped

2 Tbsp3 g

Lime (wedges)

½ lime20 g

Tajín or chili powder

a big pinch1 g

Make the sauce

Scaled for 1 pan · 1 batch · Sauce recipe →

Whisk everything together until smooth and taste it; it should be tangy and a little salty, since it's seasoning the corn too. Keep it in the fridge until the dough is ready. Keeps 3 days.

Sour cream (or Mexican crema)

½ cup120 g

Mayonnaise

¼ cup60 g

Cotija, finely crumbled

6 tbsp40 g

Garlic, finely grated

1 clove3 g

Lime juice

1 tbsp15 g

Chili powder

1 tsp2 g

Ground cumin

½ tsp1 g

Fine sea salt

¼ tsp1 g

Put it together

Once the sauce is made, for each pan

BeforeSpread the crema over the dough, then scatter the mozzarella and push it to the skillet wall.
BeforeScatter the charred corn, jalapeño and onion over the cheese, then the cotija.
AfterFree the rim with a spatula, then finish with cilantro, a squeeze of lime and a dusting of Tajín.

Shopping list

For 1 pan

Sour cream120 g

Mayonnaise60 g

Cotija, finely crumbled40 g

Garlic, finely grated3 g

Lime juice15 g

Chili powder2 g

Ground cumin1 g

Fine sea salt1 g

Low-moisture whole-milk mozzarella150 g

Cotija30 g

Corn kernels, charred120 g

Jalapeño, thinly sliced15 g

Red onion, thinly sliced20 g

Fresh cilantro, chopped3 g

Lime20 g

Tajín or chili powder1 g

Pair with

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