These elote ramen noodles are fusion at its finest! I grew up eating ramen noodles and kicking them up a notch is my favorite pastime. True elote is grilled, but feel free to cut corners by cooking the corn in a skillet. Your favorite toppings make the dish, so don't skip them.
Ingredients
- 2 earss fresh corn , husked
- 1 small jalapeno pepper
- 0.25 cups mayonnaise
- 0.5 teaspoons hot sauce
- 3 cups water
- 1 cup half-and-half
- 0.5 teaspoons chili powder
- 3 3 ounce) package nstant ramen noodles
- 1 cup shredded mozzarella cheese
- 1 lime
- 0.25 cups cotija cheese
- 0.25 cups chopped cilantro
Instructions
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1
Gather all ingredients. Heat an indoor or outdoor grill to medium-high heat.
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2
Add corn and jalapeno directly to the grate. Grill 5 minutes. Turn and grill 5 minutes more.
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3
Transfer to a cutting board. Cut corn off the cob. Seed and chop the jalapeno. Set aside.
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4
Whisk mayonnaise and hot sauce together. Set aside.
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5
Heat water, half-and half, and chili powder in a large skillet over medium heat. Add ramen and simmer for 2 minutes. Flip ramen over and cook until noodles are broken up, about 2 minutes more.
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6
Stir in mozzarella cheese and cook until slightly thickened, about 2 minutes.
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7
Stir in corn and jalapeno.
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8
Transfer to serving dishes; top with mayonnaise mixture. Garnish with lime wedges, cotija, and cilantro.
Nutrition Facts
Per serving
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