Mexican Street Corn Salad - Grilled corn, cotija, lime
This recipe is a deconstructed version of the popular Mexican street corn, known as 'elote', transformed into a delicious and easy-to-make salad. Grilled corn kernels are mixed with crumbled cotija cheese, providing a creamy texture and a salty punch. The smokiness of the charred corn is complemented by the brightness of fresh lime juice, while chopped cilantro, chili powder, and a creamy sauce made with mayonnaise and sour cream add layers of flavor and richness. This festive and colorful salad is perfect for outdoor barbecues, picnics, or as a vibrant side dish to your favorite Mexican meals. It can be served warm or cold, according to preference. Description by ChatGPT.
Today, we're embracing the vibrant and bold tastes of Mexico by creating a classic Mexican Street Corn Salad, also known as Elote. Perfect for BBQs, family gatherings, or even as a delectable snack, this salad epitomizes the essence of Mexican street food. Whether grilled outdoors or prepared in your kitchen, this recipe is versatile and bursting with charred corn goodness combined with creamy, cheesy, and zesty elements. Let's get started!
Ingredients:
- 6 ears of fresh corn, shucked
- Aluminum foil (for grilling)
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 cup Cotija cheese or queso fresco, crumbled and divided
- Fresh cilantro, chopped (for garnish)
- Mexican hot sauce (optional, for garnish)
Prep Time: 10 minutes
Cook Time: 15 minutes for grilling or roasting
Total Time: 25 minutes
Servings: 6 servings
Instructions:
1. Preheat your grill for medium-high heat. Alternatively, preheat your oven to 400 degrees Fahrenheit if roasting.
2. Wrap each corn cob in aluminum foil and place it on the grill. Cook for about 15 minutes, rotating every 5 minutes until the corn has light char marks. For oven roasting, bake the wrapped corn on a baking sheet for about 15 minutes.
3. If you're not grilling, you can cut the kernels off the cobs and roast them in a skillet on the stovetop until slightly charred.
4. Once the corn is cooked and cool enough to handle, use a sharp knife to cut all the kernels off the cob. This can be done right away if you skipped the earlier grilling or roasting step.
5. Transfer the corn kernels to a large mixing bowl. It's okay if a few kernels escape; that's part of the fun!
6. Add 1/4 cup of mayonnaise and 1/4 cup of Mexican crema or sour cream to the bowl with the corn.
7. Season with 1/2 teaspoon of chili powder and 1/4 teaspoon of salt, then stir everything together until well mixed.
8. Fold in 1/4 cup of crumbled Cotija cheese or queso fresco, reserving the rest for garnish.
9. Optionally, transfer the salad to a serving dish for presentation.
10. Garnish with chopped fresh cilantro, the remaining Cotija cheese, and a drizzle of Mexican hot sauce for a kick, if desired.
11. Serve immediately and enjoy the rich, creamy, and spicy flavors of this Mexican Street Corn Salad!
Equipment:
- Grill or oven (if grilling or roasting)
- Aluminium foil
- Sharp knife
- Stovetop and skillet (if toasting on the stove)
- Mixing bowl
- Serving dish (optional)
Cooking Tips:
- If you like a more intense char on your corn, feel free to cook it a bit longer on the grill or under the broiler.
- Fresh corn is preferable for the best flavor and texture, but if not available, thawed frozen corn kernels can work as an alternative.
- When cutting the corn kernels off the cob, you could do this over a bundt pan to catch the kernels easily.
This recipe is by The Stay At Home Chef. Be sure to subscribe to their YouTube channel for more restaurant-quality recipes that you can easily make at home. Enjoy your creation! Check out the full recipe with written instructions in the video description here: https://www.youtube.com/@Thestayathomechef
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Mexican Street Corn Salad - Grilled corn, cotija, lime
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