Ensalada de Elote (Mexican Street Corn Salad)
About 1h 5mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Ensalada de Elote (Mexican Street Corn Salad)
About 1h 5mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Directions
- 1Trim the ends of the corn and remove most of the husk, leaving 1-2 layers on the cobs.
- 2Soak the corn in water.
- 3Place the corn on a hot grill and roast until soft.
- 4Allow the grilled corn to cool.
- 5Finely chop the red onion and place into a mixing bowl.
- 6Finely chop the cilantro and add it to the mixing bowl.
- 7Finely chop the pickled jalapeño pepper and add to the bowl.
- 8Finely mince the garlic clove and add to the bowl.
- 9Remove the remaining husk from the cooled corn.
- 10Slice the kernels off the cob into a cake pan.
- 11Transfer the kernels into the mixing bowl with the other ingredients.
- 12Add mayonnaise, sour cream, lime juice, chili powder, hot sauce, and queso cotija to the bowl.
- 13Season with salt and pepper and mix thoroughly.
- 14Place in the refrigerator to chill.
Ingredients
- 6-8 whole corn cob
- 1/3 cup mayo
- 1/3 cup sour cream
- hot sauce (optional)
- 1 whole lime
- 1 tsp Tajín
- 1/2 tsp chili powder
- salt (optional)
- black pepper (optional)
- 1/4 cup red onion
- 1 whole garlic clove
- 1 whole pickled jalapeño pepper
- 1/4 cup cilantro
- queso cotija (optional)
Equipment
knifecutting boardgrilltongsmixing bowlcake pan
Tips
- You can take shortcuts by using canned corn instead of fresh cobs.
- Don't use store-bought pre-minced garlic; it changes the flavor profile of the dish.
- You can remove the seeds from the pickled jalapeño if preferred.
- Taste the salad before serving to adjust the seasoning.
