For those unfamiliar with elote, it is a mexican street food dish consisting of a grilled corn on the cob (that is literally what elote translates to) slathered in mayo and covered in chili powder, cheese, and lime juice.
Last summer, Noah and I went to a food festival at one of the local SoCal amusement parks. While most of the food was fun and exciting, the elote that we ordered was the worst I have ever had… It was made with watery frozen corn, the wrong kind of cheese, and absolutely no salt. After that sad experience, I took it upon myself to create the perfect elote challah.
When elote is made well, it is one of the most delicious foods on the face of the planet! Although, truth be told, I love any dish with grilled corn!
Dough
1 Tablespoon instant yeast
½ Cup sugar
1 large egg, beaten
1 Teaspoon kosher salt
1 Teaspoon garlic powder
¼ Cup butter (melted)
1 Cup warm water
3-4 Cups flour
Filling
2 Cups frozen corn
¼ Cup mayonnaise
½ Cup shredded mexican cheese
½ Teaspoon salt
1 Teaspoon cracked black pepper
1 Teaspoon chili powder
Juice of ½ lime
Topping
1 Cup parmesan cheese
¼ cup chili powder
Preheat oven to 350 degrees fahrenheit.
Whisk egg, salt, melted butter, water, sugar, garlic powder, and yeast in a large bowl.
Add the flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.
Once the dough is fully mixed, turn onto a floured surface and knead for 8-10 minutes.
Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to proof. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.
While the dough is proofing, make the filling by heating a large non-stick pan. Pour the corn into the pan and cook for 3-4 minutes until slightly charred.
Pour the corn into a bowl and mix in all other filling ingredients. Let cool completely.
When the dough is done proofing, cut the dough into 20 equal (or equalish) pieces. It doesn’t have to be exact!
Grease a bundt pan well with spray oil. Begin building your bread by flattening a ball of dough and placing 1 tablespoon of the corn filling into the center. Pinch the dough back together into a ball and roll into the parmesan cheese/chili powder mixture. Place into the pan until a bottom layer is formed.
Between each layer spoon a couple tablespoons of butter over the top before adding the next layer. Continue building your loaf until all dough balls are gone.
Let proof for another 20 minutes. Bake for 40 minutes.
While still warm, turn out onto a plate and enjoy!
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