Ensalada de Elote aka Mexican Street Corn Salad

Serves 1
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Directions

  1. 1Cut the ends of the corn and remove most of the husk, leaving about one to two layers.
  2. 2Soak the corn in water for about 15 to 20 minutes.
  3. 3Place the corn on a hot grill and roast until nice and soft.
  4. 4Allow the grilled corn to cool down.
  5. 5Chop the onion.
  6. 6Chop the cilantro and transfer it to a bowl with the onion.
  7. 7Finely chop the pickled jalapeño and transfer it to the bowl.
  8. 8Finely mince the garlic and transfer it to the bowl.
  9. 9Once the corn has cooled, remove all the husk.
  10. 10Carefully remove the kernels from the cob by slicing down.
  11. 11Transfer the corn kernels to the bowl with the onion, cilantro, garlic, and jalapeño.
  12. 12Add mayo, crema Mexicana, and squeeze in lime juice.
  13. 13Add chili powder, a few dashes of hot sauce, and queso cotija.
  14. 14Give it a good mix.
  15. 15Season with salt and black pepper to taste.
  16. 16Place the ensalada de elote in the refrigerator for at least 20 minutes to chill.

Ingredients

  • 6 -8 corn cobs
  • 6 cups frozen or canned corn
  • 0.33 cup mayo
  • 0.33 cup sour cream or crema Mexicana
  • hot sauce such as Valentina
  • 1 lime
  • 1 teaspoon Tajín
  • 0.5 teaspoon chili powder
  • Salt and black pepper to taste
  • 0.25 cup finely chopped red onion
  • 1 garlic clove, minced
  • 1 pickled jalapeño pepper, finely chopped
  • 0.25 cup finely chopped cilantro
  • queso cotija

Equipment

grillbowl

Tips

  • Allow corn to cool down for easier handling.
  • Adjust seasoning to taste.
  • Chill the salad in the refrigerator for at least 20 minutes.