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