Elote is a popular Mexican street food consisting of steamed sweet corn on the cob slathered in a creamy sauce and then rolled in crumbled cheese and spices; it’s a definite crowd pleaser. We decided to turn the classic street food into a buttery biscuit and pair it with a spicy parmesan aioli.
- Preheat oven to 375˚F.
- For Aioli: Place all ingredients into a mixing bowl and whisk together. Cover and set aside until ready to use.
- For Biscuits: Place flour, cornmeal, baking powder, baking soda, salt and ancho chile powder into a large mixing bowl and whisk together.
- Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms, and then mix in cotija, corn, cilantro and lime zest until well combined.
- Pour buttermilk over the mixture and stir together until sticky dough comes together.
- Using an ice scream scoop (or two spoons) drop 1/2 cup sized biscuits onto a parchment lined baking sheet, 1 inch apart.
- Bake biscuits for 10 minutes, and then remove from oven and brush tops with melted butter. Place biscuits back into oven and bake for an additional 5 minutes, or until golden brown.
- Remove biscuits from oven and transfer to a cooling rack. Once cool enough to handle serve with aioli.
Crank up your cooking tip:
With the PowerPlus™ No Preheat feature on the Frigidaire Professional Double Wall Oven, you don’t have to wait for your oven to heat up to start baking!