Ondus Elote Recipe
Corn, harissa aoli, feta, green onion, almonds
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Ingredients
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Corn
Harissa Aioli
Toppings & Finish
Method
Corn
- 1
Prepare and cook corn
If using fresh corn, shuck and remove kernels with a sharp knife. If using frozen corn, thaw and drain. Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat. Add the corn in an even layer and cook, without stirring for 2–3 minutes to get good color. Stir and continue to cook, stirring occasionally, another 4–6 minutes until kernels have browned spots and are tender. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and set aside.
Harissa Aioli
- 2
Make aioli
In a small bowl combine 1/2 cup mayonnaise, 1 tbs harissa paste, 1 tbs lemon juice, 1 clove grated garlic, 1/2 tsp smoked paprika (if using), and 1/4 tsp salt. Whisk until smooth. If the aioli is too thick, whisk in up to 1 tsp water, 1/2 tsp at a time, to reach a drizzling consistency. Taste and adjust harissa or lemon to preference.
Toppings & Finish
- 3
Toast and chop almonds
Place 1/2 cup whole or slivered almonds in a dry skillet over medium heat. Toast, shaking the pan frequently, until fragrant and lightly browned, 3–4 minutes. Transfer to a cutting board and coarsely chop. Let cool.
- 4
Assemble Ondus Elote
Return the warm corn to the skillet or a serving bowl. Drizzle about half of the harissa aioli over the corn and toss gently to coat. Transfer the corn to a serving platter or individual bowls. Scatter 3/4 cup crumbled feta evenly over the top, followed by the chopped toasted almonds and the thinly sliced green onions. Sprinkle chopped cilantro or parsley if using. Finish with a light dusting of chili flakes or Aleppo pepper for extra heat if desired.
- 5
Serve
Serve immediately with lime wedges on the side for squeezing over the corn. Offer remaining harissa aioli on the side for guests who want more. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently in a skillet before serving.