If you live in California, chances are you’ve had your share of elote. If not, you need to get acquainted with this Mexican street food quick.
For those unfamiliar, elote is corn on the cob smeared with mayo, lime, cotija cheese, and chili powder. It. Is. Magical.
Not too long ago Trader Joe’s came out with another pretty incredible seasoning blend: Everything But The Elote Seasoning Blend. We had recently gotten really into couscous, so when I saw it on the new products shelf, I knew exactly what I wanted to make with it.
As you may remember from my Deviled Eggs Two Ways post, we’re not much of a mayo house. But butter? Oh yea… we like butter.
For this recipe, I swap out the mayo in favor of butter for some moisture. The seasoning blend has a bit of tang to it already, so we don’t miss the mayo. At all. Plus, in my mind, this makes the recipe healthier… somehow.
You can really use any kind of couscous with this. We’ve used both Israeli (or pearl) and Moroccan (as seen in these photos). Both soak up the flavor really well, and what type of couscous you use really depends on what texture you want. Personally, I love Israeli couscous for this because it has a meatier texture… but Moroccan was on sale, so there you have it 😉
The couscous really only takes a matter of minutes. Couscous is quick-cooking, and this dish requires virtually no prep. Simply cook the couscous according to the package directions, throw the remaining ingredients in, and you’re done. From start to finish, this side only takes about 10 minutes and is full of citrusy, salty, chili goodness.
This recipe makes approximately 2 cups (4 servings).
Elote Couscous Ingredients:
- 1 Cup Couscous
- Water (according to couscous package)
- 2 Tablespoons Butter
- 1 1/2 Teaspoons Trader Joe’s Everything But The Elote Seasoning Blend
- 1 Lime
- 1/4 Cup Cotija Cheese, crumbled
Elote Couscous Instructions:
- Cook couscous according to package instructions. Immediately add butter when you remove the couscous from the stove.
- After couscous has finished steaming, fluff with a fork. Juice the lime into the couscous and mix in the Everything But The Elote Seasoning.
- Gently mix in the crumbled cheese.
It’s that easy! If you’re storing leftovers, place in a sealed container in the fridge. You may want to add a bit more butter when you reheat it to add some moisture back in. A little fresh cheese won’t hurt either 😁
Looking for a Mexican dish to enjoy this with. It makes an excellent side for Tequila Lime Chicken!
If you try it, let me know! Tag me on Instagram or leave a comment below.