Halloween Skeleton Elote Recipe
User Reviews
5
Halloween Skeleton Elote Recipe
Description
The recipe starts by baking prepared corn ribs in a convection oven until they are tender and slightly curled, giving each piece a unique shape that’s easy to hold. A seasoning mix combining chili powder, cumin, smoked paprika, garlic powder, and salt lends a balanced savory and smoky spice that enhances the sweet corn.
The elote dressing made from mayonnaise and sour cream coats each rib, adding tang and creaminess, and is topped with crumbly cotija cheese (a feta substitute can be used) plus fresh chopped cilantro for brightness. Lime wedges served alongside provide an acidic finish to the rich flavors.
This dish is great for Halloween parties or casual fall meals where finger foods are preferred. The preparation steps involving baking and cutting corn into ribs help make traditional elote easier to eat and share among guests.
Ingredients
- 6 corn ears
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoon elote seasoning use storebought or combine ½ tsp. each chili powder, cumin, smoked paprika, garlic powder and salt.
- ½ cup cotija cheese feta cheese can be used as a substitute, crumbled
- ¼ cup cilantro chopped, fresh
- 1 lime cut into wedges
Instructions
- Preheat your oven to 400°F with convection on.
- Place the corn ribs on a baking sheet and bake for 7 minutes.
- After 7 minutes, remove the baking sheet from the oven and flip the corn ribs over.
- Return the baking sheet to the oven and bake for an additional 7-8 minutes until the corn ribs curl slightly.
- Remove the baking sheet from the oven and let the corn ribs cool slightly.
- To cut the corn cobs into fourths lengthwise, first cut off the ends of each cob so that it can stand on end. Then, use a chef's knife and a rubber mallet to gently tap the knife into the end of the cob. Continue to gently tap the end of the knife with the rubber mallet to work the knife through the cob to cut it into halves. Repeat with each half to cut each cob into four pieces. Repeat with remaining corn cobs until you get 16 ribs.
- In a small bowl, mix together mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, salt, and pepper until well combined.
- Arrange the corn ribs on a platter to resemble a rib cage. Drizzle the smoky mayo over the corn ribs, making sure to cover them evenly.
- Sprinkle crumbled cotija cheese over the corn ribs.
- Garnish the corn ribs with chopped cilantro, sliced jalapenos, and extra lime wedges. Top with a skull.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 259kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 25mg | 8% |
| Sodium | 289mg | 12% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 537IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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