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David Bolosan

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)


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


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

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