Artisan Dew Drop Elote Wedge

Bring the bold flavors of traditional elote to the grill with a fresh twist. Crisp, grilled Artisan Dew Drop cabbage is topped with a creamy cilantro lime sauce, smoky seasonings, sweet grilled corn, and cotija cheese for a memorable side dish or light entrée. The recipe highlights the flavor, freshness, and versatility of the Artisan product line.

Ingredients:

For the Salad

1 head Tanimura & Antle Artisan® Dew Drop cabbage, cut into 4 wedges
2 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

For the Crema

½ cup crema
2 tbsp fresh lime juice
1/4 cup finely chopped Tanimura & Antle Cilantro
¼ tsp garlic powder
Pinch of salt

For Topping

1 cup grilled corn kernels (about 2 ears of corn)
½ cup cotija cheese, crumbled
1 tbsp Tajín seasoning
½ tsp smoked paprika
2 tbsp fresh Tanimura & Antle Cilantro, chopped
Lime wedges, for serving

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4 Servings

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15 min Prep

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20 min Cook

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35 min Total

Instructions:

Step 1: Prepare the Produce

If needed, trim a small portion of the base of the cabbage to remove the excess while keeping the core intact. Cut the cabbage head into 4 equal wedges, ensuring each wedge retains a portion of the core to help hold it together during grilling. Then clean the ears of corn by removing the husks and silk from the corn.

Step 2: Prepare the Cilantro Lime Crema

In a food processor, mix together the crema, lime juice, cilantro, garlic powder, and salt. Refrigerate until ready to use.

Step 3: Grill the Cabbage and Corn

Preheat a grill to medium-high heat (about 400°F).

Brush the cabbage wedges with olive oil and season with salt and pepper.

Place the cabbage wedges and corn on the grill. Grill the cabbage for 4–5 minutes per side, or until lightly charred and slightly tender while maintaining some crunch.

Grill the corn for 8–10 minutes, turning occasionally until lightly charred on all sides. Remove from the grill and allow to cool slightly. Once cool enough to handle, cut the kernels from the cob.

Step 4: Assemble the Wedges

Transfer the grilled cabbage wedges to a serving platter. Drizzle generously with the cilantro lime crema. Top with grilled corn kernels, cotija cheese, Tajín, and smoked paprika.