Description
Mexican Street Corn Salad (a form of Elote) is so easy to make and is a fantastic fresh salad to serve at any summer party.
Ingredients
Scale
- 6 ears of corn (about 3–1/2 cups)
- 1/2 red onion, finely diced (about 1 cup)
- 1/2 bunch fresh cilantro, chopped (about 1/2 cup)
Dressing
- 1/3 cup Mexican Crema
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 2 teaspoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder, to taste
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
2/3 cup Cotija cheese, crumbled
1-2 tablespoons grated Parmesan cheese
Instructions
- Heat your grill or grill pan to high.
- Shuck the corn and lightly spray the corn on the cob with vegetable cooking spray.
- Arrange the corn on the grill or grill pan and grill for about 10-12 minutes until the corn is cooked and there are nice char marks on the kernels.
- Remove the corn from the grill and let cool until you can handle it, about 5 minutes.
- Hold the corn cob vertically on a cutting board and using a chef’s knife slice a strip or corn kernels off the cob. rotate the cob and repeat until all the kernels have been removed from the cob.
- In a medium bowl, add the corn kernels and remove any corn silk strands in the bowl. Stir in the diced red onions, minced cilantro, and stir in to combine.
- In a small bowl, combine the Mexican cream, mayonnaise, lime zest and juice, minced garlic, chili powder, cumin a.nd stir well to combine.
- Taste and add salt and pepper to adjust seasonings. Set aside.(Can be made ahead.)
- Toss the about 2/3 of dressing with the corn. Add more dressing until as saucy as desired.
- Stir in the cotija cheese and Parmesan cheese.
- Garnish with minced cilantro.
- Store in refrigerator until ready to serve.
Notes
To substitute sour cream for Mexican crema, stir 1/4 cup sour cream with 1 tablespoon of water and 1 teaspoon of fresh lime juice, stir to combine. Proceed with the recipe.
Variations: Add 2 green onions, thinly sliced and 1 jalapeño, minced to the red onions and corn.
Serve warm or cool.
This salad will last 3-5 days in the refrigerator.
