This delicious Halloween-themed corn on the cob appetizer takes its flavors from Mexican elote, with corn making up the ribs of a skeleton. Topped with cilantro, lime and chili flakes, this is one spicy, creamy and spooky appetizer!
Halloween is just around the corner, and I'm always looking for unique and festive recipes to share with friends and family. This year, I stumbled upon an intriguing idea that combines a beloved Mexican street food with a spooky twist: Halloween skeleton elote.
Elote, commonly known as Mexican street corn, is a popular dish typically made with grilled corn on the cob, slathered in a mixture of mayonnaise, sour cream, and spices, and then rolled in cotija cheese.
To turn this classic treat into a frightful delight, I thought incorporating a skeleton theme would be the perfect way to give it a fun and eerie spin. Red on to learn how to create this spine-tingling dish that will surely bring some spookiness to your Halloween festivities.
Why You Are Going to Love This Recipe
I am sure you are going to love this Halloween Skeleton Elote recipe for several reasons:
- Creative and festive way to serve elotes during Halloween season
- Spooky twist with skeleton decorations
- Tasty combination of corn on the cob, spiced mayonnaise, and crumbled cheese
- Simple and easy to prepare
- Mayonnaise mixture can be made ahead of time
- Versatile and customizable with different flavors and dietary preferences
- Fun and delicious addition to any Halloween gathering
- Sure to be a hit at any party or gathering.
Ingredients
I've gathered a list of ingredients that you'll need to make this delicious Halloween appetizer skeleton elote recipe. Don't worry, it's quick and easy to prepare.
- Corn on the cob: Fresh corn on the cob is recommended as it will taste the sweetest and have the best texture. If corn on the cob is unavailable, you can use canned or frozen corn.
- Mayonnaise: This ingredient is part of the coating mixture that helps the seasoning stick to the corn and adds a creamy texture that complements the spices perfectly.
- Sour cream: This ingredient is also part of the coating mixture that adds a tangy flavor and creamy texture to the dish.
- Elote seasoning: This blend offers a smoky-sweet flavor that brightens up the dish. You can make your own or purchase pre-made elote seasoning from the grocery store. To make your own, combine ½ tsp. each chili powder, cumin, smoked paprika, garlic powder and salt.
- Cotija cheese: This type of cheese specifically adds both the texture and taste needed for this dish. If cotija cheese is hard to find, you can use feta cheese as a substitute.
- Fresh cilantro: This ingredient is used for garnishing and gives the dish a vibrant pop of color and a burst of freshness.
- Lime: This ingredient is also used for garnishing and adds a tangy flavor that complements the dish perfectly.
- Jalapeno: If you want to add some heat to the dish, you can finely chop a jalapeno pepper and mix it with the coating mixture. This will give the dish a spicy kick that balances well with the sweetness of the corn.
See recipe card for exact quantities.
Equipment
To really bring this easy-to-make skeleton elote to life, you'll need a few decor items:
A realistic looking skeleton skull. Some spiderwebs. And spiders, of course. And optionally, some fresh or dried flowers to go with the Mexican skull princess bride theme.
Step-By-Step Process
Prepare the corn on the cob
Preheat your oven to 400°F with convection on. Place the uncut corn cobs on a baking sheet and bake for 7 minutes. After 7 minutes, remove the baking sheet from the oven and flip the corn cobs over. Return the baking sheet to the oven and bake for an additional 7-8 minutes until the corn cobs curl slightly. Remove the baking sheet from the oven and let the corn cobs cool slightly.
Cut the ribs
To cut the corn cobs into fourths lengthwise, cut off the ends of each cob so that it can stand on end. Use a chef's knife and a rubber mallet to gently tap the knife into the end of the corn cob. Continue to gently tap the end of the knife with the rubber mallet to work the knife through the cob to cut it into halves. Repeat with each half to cut each cob into four pieces. Repeat with remaining corn cobs until you get 16 ribs.
Mix the sauce
In a small bowl, mix together mayonnaise, sour cream, elote seasoning, salt, and pepper until well combined. Arrange the corn ribs on a platter to resemble a rib cage.
Assemble and serve Elote skeleton
Drizzle the smoky mayo over the corn ribs, making sure to cover them evenly. Sprinkle crumbled cotija cheese over the corn ribs and garnish them with chopped cilantro, sliced jalapenos, and extra lime wedges.
Once your Halloween-themed elote is ready, it will be visually appealing and delicious! The smoky mayo and cotija cheese add a unique twist to the traditional Mexican street corn dish, making it perfect for any Halloween celebration.
Storage
Storing this Halloween skeleton elote requires some care to ensure it stays fresh and tasty. Firstly, I recommend placing the elote in an airtight container to prevent drying. If you don't have a container large enough, wrapping the elote in plastic wrap or aluminum foil will also work. The refrigerator is the best place to store any leftovers.
Reheating the elote is a straightforward process. Place it on a microwave-safe plate and heat for a couple of minutes until thoroughly warm. Alternatively, you may want to heat it in the oven at a low temperature (around 300°F) until it's warmed through. This method also helps maintain the integrity of the skeleton design.
Following these storage tips guarantees that your Halloween skeleton elote will remain fresh and delicious for up to 3 days.
Variations
I find that experimenting with different flavors can bring a new twist to the traditional Elote, or Mexican street corn. Here are some variations that I've tried and loved.
Spicy Buffalo Elote: I've given the elote a spicy kick by replacing the traditional mayonnaise and crema with buffalo sauce. Then, I sprinkled it with crumbled blue cheese, adding a sharp contrast to the spiciness. This combination brings a nice warmth to a cold Halloween night.
Mediterranean Elote: For a lighter take on the traditional elote, I replaced the mayonnaise and crema with Greek yogurt and added a drizzle of olive oil. Then, I topped it off with crumbled feta, fresh dill, and a squeeze of lemon juice. This variation adds a refreshing Mediterranean twist, perfect for those who prefer less spicy flavors.
BBQ Elote: Everyone loves BBQ, right? I do. In this variation, I brushed the corn with a tangy BBQ sauce instead of mayo and crema. After grilling, I sprinkled shredded chicken, shredded cheddar cheese, and a touch of green onions for an extra burst of flavor. The BBQ sauce adds a delicious smoky flavor that pairs perfectly with the sweet corn.
These are just a few variations I love to make when I want to add a unique twist to my Halloween elote recipe. Feel free to get creative and come up with your own variations that cater to your taste preferences.
Spooky toppings for an elote recipe can include crushed black tortilla chips, edible glitter, small plastic spiders, and even colored shredded cheese to match your Halloween theme. The sky's the limit when it comes to creating a spooky elote dish.
Top Tips
Grill your corn for that smoky flavor and beautiful charred appearance. I usually place the corn directly on the grill, over medium-high heat, and turn it occasionally to ensure even browning.
Add decorations like plastic spiders, cobwebs and other creepy accoutrements to take your skeleton elote to the next level.
Accompanying Dishes
As a Halloween enthusiast, I really enjoy incorporating spooky elements into my meals. For a unique and fun dish, I've discovered a Halloween skeleton elote recipe that's perfect for the season. When serving this tasty and creepy treat, there are several delicious accompanying dishes that pair well with the skeleton elote.
One great option is a Halloween veggie skeleton tray, which can be easily customized with your favorite vegetables, like mushrooms, broccoli, and bell peppers. This dish provides a healthy and visually appealing side for the elote.
Another crowd-pleasing choice is skull deviled eggs. These themed bite-sized snacks are filled with mayonnaise and offer a spooky twist on a classic appetizer that perfectly compliments the Halloween-elote theme.
For a sweet finish, you can serve chocolate dipped skeleton bones made from pretzel sticks and mini marshmallows. These edible bones add a perfect touch of creepiness while satisfying your guests' sweet cravings.
Of course, for a more traditional Mexican feel, you can serve the elote alongside my gluten-free Mexican cornbread.
Air fried tostones (or patacones) can provide a great scooping tool for the elote!
In summary, when serving Halloween skeleton elote, consider pairing it with other spooky dishes. These dishes not only taste great together but also ensure that the entire meal embraces the Halloween spirit in a festive way.
Recipe
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Halloween Skeleton Elote Recipe
Ingredients
- 6 ears of corn
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoon elote seasoning use storebought or combine ½ tsp. each chili powder, cumin, smoked paprika, garlic powder and salt.
- ½ cup of crumbled cotija cheese feta cheese can be used as a substitute
- ¼ cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Preheat your oven to 400°F with convection on.
- Place the corn ribs on a baking sheet and bake for 7 minutes.
- After 7 minutes, remove the baking sheet from the oven and flip the corn ribs over.
- Return the baking sheet to the oven and bake for an additional 7-8 minutes until the corn ribs curl slightly.
- Remove the baking sheet from the oven and let the corn ribs cool slightly.
- To cut the corn cobs into fourths lengthwise, first cut off the ends of each cob so that it can stand on end. Then, use a chef's knife and a rubber mallet to gently tap the knife into the end of the cob. Continue to gently tap the end of the knife with the rubber mallet to work the knife through the cob to cut it into halves. Repeat with each half to cut each cob into four pieces. Repeat with remaining corn cobs until you get 16 ribs.
- In a small bowl, mix together mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, salt, and pepper until well combined.
- Arrange the corn ribs on a platter to resemble a rib cage. Drizzle the smoky mayo over the corn ribs, making sure to cover them evenly.
- Sprinkle crumbled cotija cheese over the corn ribs.
- Garnish the corn ribs with chopped cilantro, sliced jalapenos, and extra lime wedges. Top with a skull.
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