Description:
Ear of corn seasoned with zesty Mexican crema sauce and cotija cheese, topped with toasted crickets, cilantro and lime.
Cricket Flavor Profile:
Toasted and nutty.
Ingredients (Serves 4):
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4 ears of fresh corn, husked
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1/3 cup mayonnaise
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1/4 cup sour cream or Mexican crema
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1/2 tsp chili powder (or Tajín seasoning)
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Juice of 1 lime
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1/2 cup cotija cheese, crumbled
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1/4 cup toasted crickets*
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For the Crickets (if not pre-toasted):
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1/4 cup dried crickets
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1 tsp oil
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Pinch of salt
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Optional: squeeze of lime, dash of smoked paprika or chili powder
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Lime wedges, for serving
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Optional: chopped cilantro
Instructions:
1. Boil the Corn:
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Bring a large pot of salted water to a boil.
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Add the corn and boil for 6–8 minutes, until tender.
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Remove and set aside to cool slightly.
2. Prepare the Sauce:
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In a small bowl, mix together the mayonnaise, sour cream or Mexican crema, chili powder (or Tajín), and lime juice until smooth and creamy.
3. Toast the Crickets (if needed):
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In a dry skillet over medium heat, warm the oil and add the crickets.
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Toast for 2–3 minutes, stirring occasionally, until they’re crisp and fragrant.
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Add a pinch of salt, a squeeze of lime, and a touch of chili or smoked paprika, if desired.
4. Assemble the Elote:
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Brush or spoon the mayo mixture all over each ear of corn.
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Sprinkle generously with cotija cheese.
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Top with toasted crickets for a crunchy, savory finish.
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Garnish with chopped cilantro and serve with lime wedges.
Learn About Cricket Pest Control
Disclaimer
These recipes contain culinary, food-grade bugs and arachnids, specifically raised and treated for human consumption. These pests are safe to eat because they are sourced from reputable suppliers as culinary-grade ingredients, with confirmation from an Orkin Entomologist.
No live bugs were harmed during the filming of this production.
