Ensalada de Elote (Mexican Street Corn Salad)

50 mins
Serves 1
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Directions

  1. 1Begin by cutting the ends of the corn.
  2. 2Begin by cutting the ends of the corn.
  3. 3Begin by cutting the ends of the corn.
  4. 4Remove most of the husk from the corn, leaving about one to two layers.
  5. 5Remove most of the husk from the corn, leaving about one to two layers.
  6. 6Remove most of the husk from the corn, leaving about one to two layers.
  7. 7Soak the corn in water for about 15 to 20 minutes.
  8. 8Soak the corn in water for about 15 to 20 minutes.
  9. 9Soak the corn in water for about 15 to 20 minutes.
  10. 10Place the soaked corn on a hot grill and allow it to roast until nice and soft.
  11. 11Place the soaked corn on a hot grill and allow it to roast until nice and soft.
  12. 12Place the soaked corn on a hot grill and allow it to roast until nice and soft.
  13. 13Once the corn is roasted, allow it to cool down to make it easier to handle.
  14. 14Once the corn is roasted, allow it to cool down to make it easier to handle.
  15. 15Once the corn is roasted, allow it to cool down to make it easier to handle.
  16. 16Finely chop the red onion.
  17. 17Finely chop the red onion.
  18. 18Finely chop the red onion.
  19. 19Chop the cilantro.
  20. 20Chop the cilantro.
  21. 21Chop the cilantro.
  22. 22Transfer the chopped cilantro to the bowl with the onion.
  23. 23Transfer the chopped cilantro to the bowl with the onion.
  24. 24Transfer the chopped cilantro to the bowl with the onion.
  25. 25Finely chop the pickled jalapeño.
  26. 26Finely chop the pickled jalapeño.
  27. 27Finely chop the pickled jalapeño.
  28. 28Transfer the chopped jalapeño to the bowl.
  29. 29Transfer the chopped jalapeño to the bowl.
  30. 30Transfer the chopped jalapeño to the bowl.
  31. 31Finely mince the garlic.
  32. 32Finely mince the garlic.
  33. 33Finely mince the garlic.
  34. 34Transfer the minced garlic to the bowl.
  35. 35Transfer the minced garlic to the bowl.
  36. 36Transfer the minced garlic to the bowl.
  37. 37Once the corn has cooled down, remove all of the husk.
  38. 38Once the corn has cooled down, remove all of the husk.
  39. 39Once the corn has cooled down, remove all of the husk.
  40. 40Remove the kernels from the cob using a knife and a bundt pan to catch them.
  41. 41Remove the kernels from the cob using a knife and a bundt pan to catch them.
  42. 42Remove the kernels from the cob using a knife and a bundt pan to catch them.
  43. 43Transfer the corn kernels back to the bowl with the chopped onion, cilantro, garlic, and jalapeño.
  44. 44Transfer the corn kernels back to the bowl with the chopped onion, cilantro, garlic, and jalapeño.
  45. 45Transfer the corn kernels back to the bowl with the chopped onion, cilantro, garlic, and jalapeño.
  46. 46Add mayonnaise to the corn mixture.
  47. 47Add mayonnaise to the corn mixture.
  48. 48Add mayonnaise to the corn mixture.
  49. 49Add Mexican cream to the mixture.
  50. 50Add Mexican cream to the mixture.
  51. 51Add Mexican cream to the mixture.
  52. 52Squeeze fresh lime juice into the bowl.
  53. 53Squeeze fresh lime juice into the bowl.
  54. 54Squeeze fresh lime juice into the bowl.
  55. 55Sprinkle chili powder over the ingredients.
  56. 56Sprinkle chili powder over the ingredients.
  57. 57Sprinkle chili powder over the ingredients.
  58. 58Add a few dashes of hot sauce.
  59. 59Add a few dashes of hot sauce.
  60. 60Add a few dashes of hot sauce.
  61. 61Add cotija cheese to the bowl.
  62. 62Add cotija cheese to the bowl.
  63. 63Add cotija cheese to the bowl.
  64. 64Give all the ingredients a good mix.
  65. 65Give all the ingredients a good mix.
  66. 66Give all the ingredients a good mix.
  67. 67Season with salt and black pepper.
  68. 68Season with salt and black pepper.
  69. 69Season with salt and black pepper.
  70. 70Mix again until well combined.
  71. 71Mix again until well combined.
  72. 72Mix again until well combined.
  73. 73Place the salad in the refrigerator for at least 20 minutes to chill.
  74. 74Place the salad in the refrigerator for at least 20 minutes to chill.
  75. 75Place the salad in the refrigerator for at least 20 minutes to chill.

Ingredients

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