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I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, so picture this. It's a warm summer evening. The air is thick with the smell of grilling corn, and laughter echoes from a nearby patio. I've got a plate of elote in one hand and, well, I was thinking about scallops. Crazy, right? But sometimes the best ideas come from the weirdest cravings! That’s how these Elote & Cotija Scallops were born. A little bit fancy, a whole lotta flavor, and surprisingly easy to make. Don't believe me? Read on!!
Forget boring old scallops. We're talking succulent, pan-seared beauties piled high with creamy, spicy, cheesy elote. Seriously, the contrast of textures and flavors is insane. You've got the tender sweetness of the scallop, the juicy pop of corn, the salty tang of cotija cheese, and that subtle kick of chili. It's like a party in your mouth, and everyone's invited. Are you ready to turn up the heat in your kitchen? I know I am!
Required Equipments
- Grill (optional)
- Large Skillet
- Medium Bowl
- Cutting Board
- Knife
- Tongs
Elote and Cotija Scallops: Frequently Asked Questions
Elote and Cotija Scallops
Elevate your seafood game with Elote & Cotija Scallops! Plump, perfectly seared scallops meet the vibrant flavors of Mexican street corn in this unforgettable appetizer or light meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's prep the elote. If you’re using fresh corn (and I highly recommend it!), shuck those ears and grill ‘em up. Get a nice char on all sides – that smoky flavor is key. If grilling isn't your thing, you can boil or even roast the corn in the oven. Canned corn works in a pinch, but fresh is always better.
- While the corn cools slightly, dice half a red onion, mince two cloves of garlic, and chop up a handful of fresh cilantro. Set these aside – we’ll need ‘em soon.
- Now, for the creamy sauce. In a medium bowl, combine 1/2 cup of Mexican crema (or sour cream if you can’t find crema), 1/4 cup of mayonnaise, the juice of half a lime, and a pinch of chili powder. Mix well and taste. Add more lime juice or chili powder to your liking. I like mine with a little extra zip, tbh!
- Cut the kernels off the cooled corn cobs. Add the corn, diced red onion, minced garlic, and chopped cilantro to the creamy sauce. Stir gently to combine. This is your elote mixture. Try not to eat it all before you get to the scallops!
- Pat the scallops dry with paper towels. This is crucial for getting a good sear. Season them generously with salt and pepper. Don't be shy!
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Make sure the skillet is nice and hot before adding the scallops.
- Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Sear them for 2-3 minutes per side, until they’re golden brown and cooked through. They should be slightly firm to the touch but still tender.
- Remove the scallops from the skillet and place them on a serving plate. Top each scallop with a generous spoonful of the elote mixture.
- Crumble cotija cheese over the top of the elote-topped scallops. Garnish with a sprinkle of chili powder and a lime wedge for serving. Voila! Elote & Cotija Scallops, ready to impress.
- Serve immediately and prepare for the compliments to roll in! Trust me, this is a dish people won't forget. Enjoy every single bite. Seriously, every bite of it.
📝 Notes
- For extra flavor, add a pinch of smoked paprika to the elote mixture.
- If you don't have Mexican crema, sour cream works as a substitute.
- Make sure the scallops are dry before searing to get a nice crust.
- Adjust the amount of chili powder to your desired spice level.
🍎 Nutrition
Calories: 320 kcal
Protein: 28 g
Fat: 16 g
Carbohydrates: 15 g
Fiber: 2 g
Calcium: 150 mg
