This Elote Bowl meal is a healthy meal option full of robust flavors! Tangy and bright with a hint of sweetness from the corn, this bowl meal is sure to be a hit!Jump to Recipe
I love anything and everything having to do with corn, and the first time I had Elote, I absolutely fell in love! I don't have a grill at home, so technically this Elote Bowl is an Esquites bowl, which takes the traditional Elote flavors off the cob.
Names aside, this bowl is easy to make, healthy, and absolutely delicious. It's also a great meal prep option, and it's super customizable to your tastes!
Other Corn Recipes You'll Love!
- Lime Juice
- Lime zest
- Sour Cream
- Chili Powder
- Queso Fresco
Some tools to help make this dish:
Tips and Tricks
- Meal Prep: if you want to make this as a meal prep option, keep all of the ingredients stored separately and toss them together right before eating.
- Make this dish even healthier by swapping either the mayo or sour cream for Greek yogurt!
- One of the best things about a dish like this is that you can really make it your own. If you like things spicy, add some cayenne or crushed red pepper to the corn. Don't like avocado? Leave it out. You can use any greens you prefer, or leave them out entirely. I like white rice, but you can sub in any grains you prefer.
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What's the Difference Between Elote and Esquites?
They're essentially the same thing. Both are traditional Mexican street foods, but Esquites (sometimes called Elote en vaso, or Elote in a cup) takes the corn kernels off the cob for easier eating. They're both super tasty.
Should I make this with fresh or frozen corn?
Either! I made it this time around with frozen corn because I wanted to test to make sure that would work, but when sweet corn is in season, I highly recommend using fresh corn! You can also make this using canned corn, but make sure to drain and dry it really well.
Cotija vs. Queso Fresco?
This comes down to preference for me. Cotija has a stronger, saltier flavor than Queso Fresco. Neither is a melting cheese. They're both delicious, and both relatively easy to find. I tend towards Queso Fresco just because I prefer the flavor, but they're both awesome.
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- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1 tablespoon chopped fresh cilantro + extra for serving
- 1 garlic clove finely minced
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup queso fresco + extra for serving
- 12 oz bag of frozen corn
- 1 tablespoon olive oil
- cooked rice
- In a medium bowl combine the lime juice, lime zest, chili powder, cilantro, garlic, mayonnaise, sour cream and queso fresco. Stir until well combined.
- Heat 1 tablespoon of olive oil in a pan over medium heat and then add the corn and cook through.
- Once fully cooked, add the corn to the sauce mixture and stir to combine.
- In bowls, add cooked rice, and top with the corn mixture. Add in greens, avocado, tomatoes, and any extra cilantro or lime juice you'd like to finish off the dish.
For Meal Prep
- If you'd like to make this for meal prep, follow the above instructions 1-3 and then store the corn and rice in separate containers in the fridge for up to 3 days. When ready to eat, toss the rice and corn together and heat, and then top with any additional toppings you like.
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