David Bolosan
Director of Quality Assurance
Daylight Foods, Inc

Street Watermelon “Elote”

Recipe courtesy of David Bolosan
Sponsor: National Watermelon Promotion Board

Servings: 8 (3 slices per serving)

Ingredients

Chipotle Mayo:

• 1 Tbsp minced chipotle in adobo
• 3 Tbsp mayo

Watermelon Elote:

• 24 1 ¼-in thick watermelon wedges
• 4 Tbsp Chipotle Mayo
• 8 Tbsp Cotija cheese
• 2 Tbsp Tajín
• 8 tsp chopped cilantro
• 12 lime wedges

Directions

For the Chipotle Mayo:

1. Combine the minced chipotle and mayo and mix well. Cover and refrigerate until ready to use.

For the Watermelon Elote:

1. Grill the watermelon on a broiler over high heat, about 3 to 4 minutes each side. Make sure to get nice diamond grill marks on each side of the watermelon. Place on a sheet pan and cool to 40°F.
2. Brush 3 slices of cold watermelon evenly on both sides with Chipotle Mayo (1/2 tsp per slice).
3. Sprinkle each slice of watermelon with 1 tsp Cotija cheese.
4. Place the watermelon slices on a plate. Sprinkle each slice with ¼ tsp Tajín and 1 tsp chopped cilantro.
5. Add a lime wedge to the plate.

Chef Notes

Grilling the watermelon gives it a great flavor. Best to serve this cold.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley