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.
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Ingredients
- 2 ears fresh corn, husked
- 1 small jalapeno pepper
- 1/4 cup mayonnaise
- 1/2 teaspoon hot sauce , such as Valentina®
- 3 cups water
- 1 cup half-and-half
- 1/2 teaspoon chili powder
- 3 ( 3 ounce) package s i nstant ramen noodles , seasoning packets discarded
- 1 cup shredded mozzarella cheese
- 1 lime , cut into wedges
- 1/4 cup crumbled cotija cheese , or as needed (optional)
- 1/4 cup chopped cilantro , or as needed (optional)
Steps
- Gather all ingredients. Heat an indoor or outdoor grill to medium-high heat.
- Add corn and jalapeno directly to the grate. Grill 5 minutes. Turn and grill 5 minutes more.
- Transfer to a cutting board. Cut corn off the cob. Seed and chop the jalapeno. Set aside.
- Whisk mayonnaise and hot sauce together. Set aside.
- 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.
- Stir in mozzarella cheese and cook until slightly thickened, about 2 minutes.
- Stir in corn and jalapeno.
- Transfer to serving dishes; top with mayonnaise mixture. Garnish with lime wedges, cotija, and cilantro.
