Happy Summer my friends!!! It is officially grilling season – well in our house we grill year round, even in the snow. Living in New Hampshire where it’s winter 6 months out of the year, it seems, has not deterred us from enjoying our grilled foods!
This particular corn salad can be prepared on the grill, if you are looking for the authentic grilled elote. There are shortcuts, if you don’t have the time or desire to grill or roast the corn. Play around and try different methods!
If you are not familiar with Elote it is “simply” grilled corn on the cob, slathered with a layer of mayonnaise then pressed into a crumbly cheese like Cotija or Queso Fresco. You could even use feta if your local grocery stores are limited. Then there’s a fresh squeeze of lime juice over the cob and THEN topped with a sprinkle of chile powder. A little cayenne can be used for those that like a little more heat. SO GOOD!
To make this delicious Mexican Street Corn Salad you will need:
For the corn, here are some options:
5 corn on the cob – if you are grilling or roasting the corn, you will need olive oil & salt and pepper to taste
Or- (2) 16 oz bags of frozen sweet corn. If you can find fire roasted corn, that’s even better
Or- (3) 14.75oz cans of corn. Again if you can find fire roasted that’s the way to go!
1 jalepeno, seeded and finely chopped – add more if you like a little more heat
2 cloves of garlic, finely minced or grated
1 avacado, chopped
1 lime, zest & juice
Handful of cilantro, about 1/3 cup, chopped
1/2 tsp chili powder – OR- Chile Lime Seasoning, like Tajin
2 Tbsp mayo
2 Tbsp sour cream
Salt & Pepper to taste
4 oz Cotija or Queso Fresco Cheese, crumbled
Optional add in ingredient:
-Chopped red bell pepper
-Chopped onion or scallion
It’s super easy to put together! First let’s talk about the corn…
To grill the corn cob: Brush a little olive oil on each cob and sprinkle with salt & pepper. Just turn it occasionally with tongs to char lightly around the entire cob. About 8 to 10 minutes. When cooled, take a sharp knife & cut the corn kernels off of the cob into a large bowl.
To roast fresh or frozen corn: Preheat oven to 400 degrees. Using a sheet pan add the fresh corn, cut off of the cob – or the frozen corn – and spread it out. Drizzle with olive oil and a little salt & pepper. Roast about 15 minutes, mixing the corn half way through. Don’t let it go too far or it will get dry and chewy. Try it & take it out when it’s still crunchy!
To use canned corn, drain off excess liquid before adding the other ingredients. Simple!
In a large bowl, combined the cooled corn, jalepeno, garlic, avacado, lime zest & juice & cilantro. Add the mayo & sour cream. Mix well. Add the cotija cheese and chili powder. Gently mix in. Taste and add salt & pepper to your taste. Add more chili powder or tajin to your taste.
Garnish with a fresh crumble of cotija cheese, an even sprinkle of chili powder or tajin over the top and a sprig of cilantro.
Serve chilled & keep chilled!
It’s a super yummy side salad to have along side of your favorite barbecue food! Add some pasta to it and you can make a serious meal out of it. It’s easy to adapt to your families tastes. Play with it! Make it your own!!!