2 small zucchini, cut into quarters length-wise
1/4 cup mayonnaise
1/4 cup Mexican crema
1/2 cup crumbled cotija cheese
1/2 teaspoon Ancho chile powder
1 clove garlic, finely minced
Place the zucchini wedges, skin-side down, on a baking sheet. Broil for 5 minutes or until slightly charred. Allow to cool slightly.
Meanwhile, in a small bowl, stir together the mayonnaise, cream, cotija, chile powder and garlic. Spread on all sides of the zucchini. Serve immediately.
Note: Can’t find Mexican crema? Try sour cream thinned out with 2 tablespoons of milk.
Elote is Mexican-style corn on the cob; corn slathered in mayo, cheese and spices. Sounds a little weird but it really good. Unfortunately, it is October and good corn is a distant memory. Zucchini however, is still readily available and pretty tasty so I subbed that in. It actually worked really well!My buddies at Old El Paso asked me to come up with a recipe to complement their new frozen beef burrito entree. To be honest, I’m not always the biggest frozen burrito fan (they always seem to have a frozen spot or dry out) but I really enjoyed these! They cooked evenly and quickly and were packed with meat and vegetables that were actually tasty and flavorful. The burritos only took about five minutes in my microwave so I wanted to make a side dish that was just as quick. Enter my zucchini-elote hybrid. I liked having a little extra vegetables with my burrito and the flavors did complement each other but didn’t compete. It really did only take about 7 minutes to make too; perfectly timed for burrito eating.