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4
10 minutes
20 minutes
4 ears of corn
1 jalapeño, diced
1 bunch cilantro, chopped (reserve ¼ cup for garnish)
¼ cup mayonnaise
2 tbsp sour cream
Blackstone tequila lime seasoning, to taste
Juice from 1 lime
¼ cup cotija cheese
4 slices rustic sourdough bread
2-3 ripe avocados, mashed
2-3 tbsp butter
Olive oil
Optional: eggs, additional jalapeno, sliced
Preheat air fryers to high. Turn on 1-2 burners on medium low. While the air fryers are preheating, shuck the fresh corn and toss in 1-2 tbsp olive oil to coat. Place the corn in the air fryer basket and air fry for about 15 minutes or until the kernels have darkened in color, shaking the basket to turn the corn every 5 minutes.
Remove the corn from the basket and cut the kernels off the cob. Add the corn kernels to a medium sized bowl with the diced jalapeño, cilantro, mayonnaise, sour cream, tequila lime seasoning, lime juice, and cotija cheese. Mix to combine and set aside.
Melt butter on the griddle and toast the sour dough bread on both sides. Once the bread is toasty, spread each slice with a healthy amount of avocado and top with spoonful’s of the elote mixture.
Garnish with additional cotija cheese and cilantro.
Optional: add a fried egg or jalapeño slices
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