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Elote Jackfruit Bowl

An innovative take on a traditional Mexican street food, elote.

Total Time: 20 min

Servings: 4

Ingredients

½ can DOLE® Shredded Young Green Jackfruit, drained

2 tsp chili lime seasoning

2-4 Tbsp canola oil

5 cups corn off the cob

½ cup red onion, diced

¼ cup scallions, sliced

1 cup grape tomatoes, halved

¼ cup mayonnaise

¼ cup sour cream

2 Tbsp fresh lime juice

1 tsp smoked paprika

½ tsp chili powder

salt and pepper, to taste

¼ cup grated parmesan

¹⁄8 cup cilantro, chopped

Season jackfruit with chili lime seasoning and sauté in a pan with canola oil over medium heat until warmed through.
Spread out corn kernels on sheet pan and use a torch to blister and char until black on one side.
Let corn cool and add to mixing bowl with onion, scallion, and tomatoes.
In a separate bowl, mix together mayo, sour cream, lime juice, paprika, chili powder, and salt and pepper. Add to corn mixture and stir to combine.
Arrange salad in a bowl and top with browned jackfruit. Finish with a sprinkle of parmesan and cilantro.