Elote, a Mexican street food dish of roasted corn on the cob with cotija cheese and mayo, meets its match in the lobster roll! The roasted corn pairs perfectly with the meatiness of the lobster, and the creaminess of the dressing will have you forgetting about traditional lobster rolls altogether.
Makes 4 rolls.
- 3 ears of corn, shucked
- ⅓ cup mayo
- ⅓ cup sour cream
- ½ cup cotija cheese, grated
- 1 tsp chili powder
- ¼ tsp kosher salt
- 2 limes
- 1 garlic clove
- 1 Tablespoons cilantro, chopped
- 1 lb roughly chopped lobster meat (knuckle & claw)
- 4 top-split buns
- Preheat broiler. Line a baking sheet with foil, then put shucked corn on and broil, turning as needed, to char all sides. Remove from the broiler and let cool.
- In a medium mixing bowl, whisk together the mayo, sour cream, chili powder, salt and ⅓ cup of cotija cheese. Microplane the garlic clove into the sauce, and stir to combine. Zest one lime, and set the zest aside. Then cut and squeeze its juice into the sauce and stir. Cut the other lime into wedges for serving.
- Cut the kernels off the corn cobs, and add to the sauce, along with the lobster meat and the chopped cilantro. Stuff buns with the elote mixture, then finish with the remaining cotija, lime zest, and more chili powder. Serve with the lime wedges.
SEAFOOD USED IN THIS RECIPE