Oaxacan Elote with Clay Pot Scallop

Preparation Time: 134 minutes | Cooking Time: 26 minutes

Oaxacan Elote with Clay Pot Scallop

Ingredients

  • butter
    ⚠ Contains: Meat
    100
  • chili powder
    5
  • corn on the cob
    4
  • cotija cheese
    ⚠ Contains: Meat
    50
  • garlic
    4
  • lime
    2
  • mayonnaise
    30
  • onion
    2
  • salt
    10
  • scallops
    ⚠ Contains: Eggs
    300
  • vegetable oil
    120

Description | Instructions

An authentic Oaxacan elote with clay pot scallop balanced with notes of achiote and ancho chile.

  1. Step 1
    Gather and prepare all ingredients. Wash vegetables, measure spices, and cut the scallops into appropriate pieces.
  2. Step 2
    Heat oil in a large pan or pot over medium heat.
  3. Step 3
    Sauté aromatics (onion, garlic, ginger) until fragrant and softened, about 3-4 minutes.
  4. Step 4
    Add the scallops and cook until browned on all sides and nearly cooked through.
  5. Step 5
    Add the remaining ingredients and seasonings, stirring to combine.
  6. Step 6
    Simmer or cook until all components are tender and the flavors have melded, about 15-20 minutes.
  7. Step 7
    Taste and adjust seasoning with salt and pepper as needed.
  8. Step 8
    Plate the dish and garnish, then serve hot.