Ensalada de Elote (Mexican Street Corn Salad)

50m
Serves 1
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Directions

  1. 1Begin by cutting the ends of the corn.
  2. 2Remove most of the husk from the corn, leaving about one to two layers.
  3. 3Soak the corn in water for about 15 to 20 minutes.
  4. 4Place the soaked corn on a hot grill and allow it to roast until nice and soft.
  5. 5Once the corn is roasted, allow it to cool down to make it easier to handle.
  6. 6Finely chop the red onion.
  7. 7Chop the cilantro.
  8. 8Transfer the chopped cilantro to the bowl with the onion.
  9. 9Finely chop the pickled jalapeño.
  10. 10Transfer the chopped jalapeño to the bowl.
  11. 11Finely mince the garlic.
  12. 12Transfer the minced garlic to the bowl.
  13. 13Once the corn has cooled down, remove all of the husk.
  14. 14Remove the kernels from the cob using a knife and a bundt pan to catch them.
  15. 15Transfer the corn kernels back to the bowl with the chopped onion, cilantro, garlic, and jalapeño.
  16. 16Add mayonnaise to the corn mixture.
  17. 17Add Mexican cream to the mixture.
  18. 18Squeeze fresh lime juice into the bowl.
  19. 19Sprinkle chili powder over the ingredients.
  20. 20Add a few dashes of hot sauce.
  21. 21Add cotija cheese to the bowl.
  22. 22Give all the ingredients a good mix.
  23. 23Season with salt and black pepper.
  24. 24Mix again until well combined.
  25. 25Place the salad in the refrigerator for at least 20 minutes to chill.

Ingredients

  • 6 corn cobs
  • 0.33 cup mayonnaise
  • 0.33 cup Mexican cream
  • 1 lime
  • 1 teaspoon Tajín
  • 0.5 teaspoon chili powder
  • 0.25 cup red onion
  • 1 garlic clove
  • 1 pickled jalapeño
  • 0.25 cup cilantro
  • hot sauce
  • cotija cheese
  • salt
  • black pepper

Equipment

knifecutting boardbowlgrilltongsspatula

Tips

  • Soak the corn in water for 15-20 minutes before grilling to ensure it roasts nicely and stays soft.
  • Allow the grilled corn to cool down for a bit before handling to make it easier to remove the kernels.
  • Taste the salad and adjust seasonings as needed.

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