Mexican staple elote with a Mediterranean twist!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (15.25 ounce) can no-salt-added corn, drained
- ½ small lemon
- 1 teaspoon olive oil mayonnaise
- 2 tablespoons Mexican crema, crema fresca
- ¼ cup Mediterranean-style feta cheese
- 2 Kalamata olives, sliced, or more to taste
- 3 leaves fresh basil, chopped, or more to taste
- 1 pinch smoked paprika
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Spread corn on the baking sheet. Add lemon, pulp-side up.
- Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.
- Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 300 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |