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Mexican Street Corn

Mexican Street Corn

with Avocado-Black Bean Salsa and DIY Tortilla Chips

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Elote is the Mexican-style corn on the cob that's popular in the streets of Mexico! We're pairing our version with a delicious black bean-avocado salsa, with homemade tortilla chips to scoop it up.

Tags:Veggie
Allergens:Sulphites/SulfiteEgg/OeufSoy/SojaMilk/LaitWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredients

serving 2 people

1 can

Black Beans

130 g

Roma Tomato

1 unit

Avocado

20 g

Garlic

10 g

Cilantro

2 unit

Lime

1 tsp

Mexican Chili Powder

(ContainsSulphites/Sulfite, May contain traces of allergens)

1 tbsp

Honey

2 tsp

Mayonnaise

(ContainsEgg/Oeuf, Soy/Soja)

1.5 tbsp

Sour Cream

(ContainsMilk/Lait)

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

2 unit

Corn on the Cob

4 unit

Flour Tortillas, 6"

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Values
Energy (kJ)3782 kJ
Calories904 kcal
Fat34 g
Saturated Fat6 g
Carbohydrate118 g
Sugar18 g
Dietary Fiber23 g
Protein30 g
Cholesterol19 mg
Sodium490 mg
Utensils
Utensils
Baking Sheet
Brush
Aluminum Foil
Strainer
Zester
Bowl
Whisk
Small Bowl
InstructionsPDF
Instructions
1

Preheat the oven to 400°F (to bake the tortillas). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce. Stack the tortillas and cut them into 8 wedges. On a baking sheet, arrange the wedges. Brush both sides with oil. Sprinkle with half the Mexican chili powder. Bake in the centre of the oven until golden and crisp, 5-6 min. (TIP: Keep your eye on them so they don't burn!)

3

Meanwhile, cut the tomato into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the cilantro. Zest, then juice the limes. Drain and rinse the beans. Halve, pit and cut the avocado into ½-inch cubes. When the tortillas are done, transfer them to a plate. Turn on the oven broiler.

4

Brush the corn with a drizzle of oil. Partially wrap each corn with foil, exposing the top. Arrange on the same baking sheet. Broil on the top-third rack of the oven, turning the corn over halfway through cooking, until golden-brown, 10-12 min. (TIP: Keep an eye on the corn so that it does not burn!) Transfer the corn to a large bowl and cover with foil.

5

Meanwhile, in a medium bowl, whisk the lime juice, lime zest and honey with a drizzle of oil. Season with salt and pepper. Stir in the avocado, tomatoes and black beans. Sprinkle with half the cilantro.

6

In a small bowl, combine the mayonnaise, sour cream, garlic, half the feta, remaining chili powder and remaining cilantro.

7

Brush the sour cream mixture over the corn and sprinkle with remaining feta. Divide the avocado-black bean salsa between plates and serve with a side of tortilla chips and Mexican street corn.