Elote Grilled Cheese
Servings
2
Elote has gained massive popularity in the last few years, what was once street cart food is now served in restaurants across the nation. Fun fact: Tajin is Gluten Free! I use it with fresh charred corn to create a nod to Elote flavors in Grilled cheese.
Ingredients
- 4 slices Ener-G Gluten-Free Light Classic bread
- 2 ears of fresh corn, kernels removed from the cob
- 1 Tablespoon Extra Virgin Olive Oil
- ½ lime
- Salt and pepper to taste
- 1 package Daiya Mozzarella Style Shreds
- 1 Daiya Jalapeño Havarti Style Block
- Tajin Seasoning or Gluten-Free Chili Lime seasoning, to taste
- Vegan margarine
Directions
- Remove corn kernels from the cob and set aside. In a medium saute pan add extra virgin olive oil and preheat over medium heat until oil shimmers. Add in corn and cook through approximately 5 minutes. Turn up the heat to medium-high for 1-3 minutes until the corn kernels are caramelized. Remove from heat and squeeze the lime over the corn and stir to evenly coat the kernels. Add salt and pepper to taste.
- Add the cooked corn to a small bowl and set aside. Wash or wipe out your pan.
- Grate 1/4 cup of the Daiya Jalapeño Havarti Style per sandwich.
- Spread vegan margarine on two slices of Ener-G Gluten-Free Light Classic bread. In a medium saute pan over medium heat, place both slices of Ener-G bread margarine side down. Top with ¼ cup Daiya Mozzarella Style Shreds and ¼ cup shredded Daiya Jalapeño Havarti Style Block and divided between the two slices.
- Top one slice with up to ¼ cup lime corn kernels, spreading evenly. Cover pan for 3-5 minutes to melt the shredded vegan cheese. When cheese is melted and bread is golden brown, sprinkle Tajin seasoning onto corn and flip the melted cheese side on top. Carefully remove sandwich from pan with a spatula and transfer to a board to cut. Repeat with second sandwich. Plate the Elote Grilled Cheese Sandwhich with your favorites sides and enjoy!
- Make a second sandwich to enjoy with a friend or store the remaining seasoned corn for up to 3 days in a sealed container.