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