Midwest Access: Grillin’ and Chillin’: Elote Bratwurst Press

ROCHESTER, Minn. (KTTC) – Jim Nicholas from Wildwood Bar & Grill joined Jessie and Nick on the patio today to bring back Grillin’ & Chillin’ for the summer! He made a delicious Elote Bratwurst Press, and the Elote Mix alone is amazing as a dip with tortilla chips.

Jim is a fantastic cook and provides all the recipes that we will pass on to you - Thank you Wildwood Sports Bar & Grill! A shout out to Warners’ Stellian for providing the grill and Hyvee of Rochester for providing the meat!

Midwest Access: Grillin’ & Chillin’: Elote Bratwurst Press Part 1 (kttc.com)

Midwest Access: Grillin’ & Chillin’: Elote Bratwurst Press Part 2 (kttc.com)

Midwest Access: Grillin’ & Chillin’: Elote Bratwurst Press Part 3 (kttc.com)

Elote Bratwurst Press Recipe

Equipment

Flat Griddle pre heated to 400

Spatula

Ingredients

Elote mix

2 tbs Chopped Garlic

4 cups corn kernels

4 scallions, Chopped

1 tsp salt

½ teaspoon ground black pepper

1/a cup mayonnaise

1 jalapeno pepper finely chopped

Zest &juice of 1 lime

½ tsp chili powder

½ cup fresh cilantro, chopped

2 tbs Hot sauce, or to taste

1 tbs Canola oil ( spray bottle)

Combine all into bowl and mix well

1 # bratwurst (Slice in half lengthwise)

1 package Naan

1 8oz package of shredded mozzarella

Directions

Spray griddle and place bratwurst cut side down

Place naan on griddle and top with 2 oz of mozzarella cheese and¼ cup of elate 3mix and spread out evenly on cook until cheese is melty and elate mix warm

Place bratwurst on half fold over and press into like a quesadilla

Cut, serve and enjoy being everyone’s favorite cook

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