It's safe to say we're pretty obsessed with Trader Joe's. An outing to the store during lunch usually turns into an entire office event (we're literally making plans to go together as you read this...). We've listed our favorite items before (and updated them since), but once we saw the new release of Elote Seasoning, a blend of salt, chile pepper, cheese, chipotle, and cumin—not to mention the Internet's enthusiastic response to it—we headed straight to the store to try it out. Here are five ways to add the Elote Seasoning to your life, outside of grilled corn:
I always have greek yogurt in my fridge, whether it's for a quick protein smoothie or to whip up a dip for friends. Typically, I add Everything But The Bagel seasoning and call it a day, but after seeing this elote version, I knew I had to change up my routine. This dip is delightfully fresh and tasty, though it takes quite a bit of seasoning to get the elote flavor to shine through. - Katie
1/4 cup of chopped cilantro
1 cup Greek yogurt
1 bag rainbow carrots
1 bag plantain chips
1 clove garlic
1 tablespoon Elote Seasoning
1. Scoop yogurt into a small ramekin, shave one clove of garlic in, and add seasoning and a pinch of salt. Stir together.
2. Arrange veggies and chips around the ramekin. Top the dip with cilantro for added flavor and color.
I make an iteration of this salad on a weekly basis, depending on what I have in my pantry. I love how affordable it is, not to mention fresh and bright as a side to any fish, poultry, or poached egg. This recipe makes a lot, so prepare yourself for delicious lunch leftovers. -Katie
1 can of black beans
1 can of chickpeas
1 block Cotija cheese
1 avocado, diced
1 package lentils
1 cup halved cherry tomatoes
1/2 cup chopped cilantro
3 to 4 glugs white Modena Vinegar
3 tablespoons Elote Seasoning
1. Open the lentils and pour them into a big serving bowl.
2. Open, drain, and rinse the black beans and chickpeas before adding to the serving bowl.
3. Chop cherry tomatoes in half and add to the mixture.
4. Open, pit, and cube the avocado before adding to the mixture.
5. Crumble the Cotija cheese into the bowl, then add chopped cilantro (optional).
6. Top with seasoning before adding the Modena Vinegar. Mix to combine and add salt and pepper if needed!
Anyone who knows me knows that I take my popcorn consumption very. seriously. Throughout the years, I have gone through a number of popcorn phases, resulting in an eclectic repertoire of flavor profiles, a few overpriced orders of heirloom kernels, mason jars filled with seasoning mixes, and one horrific moment with some very hot oil. I digress. This EBT Elote Seasoning captures the perfect balance of savory-sweet-spicy and lends itself just as well to the microwaveable stuff as it does the following stovetop "recipe." -Natalie
2 tablespoons neutral oil (I prefer using EVOO, but you do you)
1/2 cup of popcorn kernels
1 to 2 tablespoons Elote Seasoning
Zest of one medium lime
1 teaspoon garlic powder
1/2 tablespoon nutritional yeast (optional, though HIGHLY recommended for extra cheesiness)
Salt to taste, and pepper to taste if you are into that (I am)
1. Heat the olive oil in a large, uncovered heavy-bottomed pot on medium-high heat. If you are using coconut oil, allow all of the solid oil to melt completely.
2. In a separate bowl, combine the various seasonings until well incorporated. Set aside.
3. When the oil starts sizzling lightly, add the popcorn kernels, cover the pot, and swirl in oil for a few moments so each kernel is coated evenly. You can always test a single kernel first to check the temperature of the oil prior to adding the rest. I am not this patient.
4. Once you hear the first kernels pop, gently (or violently) shake the pot by moving it back and forth over the burner to ensure the popcorn on the bottom doesn't burn. Tip the lid just a bit to allow steam to escape. No one likes soggy popcorn.
5. As the popping slows to several seconds between pops, remove the pot from the heat, take off the lid, and dump the popcorn immediately into a big bowl.
5. While still hot, add the seasoning mix and toss well. Enjoy with a group of friends and a couple of cold ones.
Cornbread is one of the better foods on the planet, and the Elote Seasoning somehow makes it * even * better. Instead of mixing it throughout the mix, I decided to just sprinkle it on top so the bread has a golden, toasted presentation. Just add a drizzle of honey to your slice—you'll thank me later. - Jess
1 box of Trader Joe's Cornbread Mix
1/2 cup of oil
3/4 cup of milk
1 to 2 tablespoons Elote Seasoning (depending on your preference!)
1. Turn oven to 350° F and grease a 9 by 9 pan with a neutral oil.
2. Combine the cornbread mix, egg, oil and milk. Pour batter into greased pan.
3. Sprinkle Elote Seasoning across the top evenly.
4. Bake 25 to 40 minutes, and wait to slice until cool!
I loooove roasted vegetables and almost always make them the same way: roasted to a crisp with olive oil, salt, and lemon if I have it! I added the Elote Seasoning for a twist on my very simple favorite and 10/10 would make again. But, keep in mind that the taste is very mild, so don't be afraid of adding a healthy amount. - Leslie
1 head broccoli, cut into florets
Olive oil, as needed
1 teaspoon salt
2 tablespoons Elote Seasoning
Juice of 1 lemon (optional)
1. Toss the broccoli in enough olive oil to coat plus add the salt and the Elote Seasoning. Add more as desired! The taste is fairly subtle on the broccoli, so I found it difficult to add "too much." Add juice of lemon, if you'd like a hit of tartness, and toss!
2. Place on a baking sheet, spread out, and bake at 350° F for 25 minutes or until deliciously crispy. I'd say "serve" here, but I'm a big believer in eating roasted broccoli while it's still warm, straight from the pan, as a pre-dinner appetizer!