Food Recipes Elote With Mole Verde Be the first to rate & review! A bright, tangy tomatillo sauce amps up classic Mexican street corn. By Rick Martínez Rick Martínez Rick Martinez is a food stylist and recipe developer with over a decade of experience in culinary media. Highlights: * Food stylist at the Food Network * Food editor at Bon Appetit * In this role, hosted cooking tutorials for Bon Appetit's web series, From the Test Kitchen, and Mexico City Guide * His recipes have appeared in Real Simple and The New York Times. * Has a deep love of Mexican culture and cuisine Real Simple's Editorial Guidelines Published on April 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 25 mins Total Time: 25 mins Servings: 4 You may think of mole as that rich, brown sauce that covers enchiladas at your favorite Mexican restaurant. And it is that, but it's also so much more. Mole is a family of complex sauces that can be made from a range of different ingredients, but the main stars are usually onion, garlic, chiles, and ground seeds such as sesame or pumpkin seeds. In this green version, tomatillos are blended with spinach for a captivating pop of color, plus jalapeños, scallions, and a combination of sesame and pumpkin seeds. This rich sauce is served alongside grilled corn on the cob, aka elote or Mexican street corn, and topped with crema and crumbled cheese. Ingredients 2 medium tomatillos (about 4 oz. total), husked and chopped ¼ cup frozen spinach, thawed and well drained 1 large scallion, chopped ½ jalapeño, seeded and chopped 1 clove garlic, chopped 2 tablespoons pumpkin seeds (pepitas) 1 ½ teaspoons sesame seeds 1 ¼ teaspoons kosher salt Canola oil, for grill 4 ears fresh corn, husks pulled back and silks removed ¼ cup crema or sour cream 1 ounce queso fresco, crumbled (about 1/4 cup) Directions Combine tomatillos, spinach, scallion, jalapeño, garlic, pepitas, sesame seeds, and salt in a blender. Process on medium-low until mole verde is almost smooth, about 2 minutes. Preheat grill to medium-high (400°F to 450°F) and grease grates with oil. Grill corn, turning occasionally, until cooked through and charred in spots, 12 to 15 minutes. Spread mole verde on a serving platter and top with grilled corn. Drizzle evenly with crema and sprinkle with queso fresco. Rate it Print