Mexican Street Corn Salad | Elote


it's worth noting that my favourite way to consume corn is with mayo and cheese.  sort of like most things in my life i presume.


and with three, yes three, BBQs on the docket this weekend it also means i get to prepare/devour this dish twice. #luckygirl


for those unfamiliar with elote, it is a classic street food found in mexico.  corn, eaten on a stick, smothered in a chili-lime mayo and then topped with cheese.
messy?  yes.
delicious? a resounding yes.
necessary?  absolutely.


yesterday i took it upon myself to trade in the stick, for a bowl (you can consume more this way i might add) and call it a salad.  it also rode shotgun with me on the way to BBQ #2, and i fought temptation to eat it the entire way....

as for BBQ #3 & appearance number #2, that is scheduled for later today at our father's day bash.  with an added upgrade of course,  AVOCADO. nothing says i love you dad, like avocado. 
you thank me later.

cheers.xo.



Mexican Street Corn Salad

ingredients:
2 tablespoons unsalted butter
4 cups (6-8 ears) fresh corn on the cob
1/4 cup mayo
1 clove garlic, grated
1/2 jalapeno pepper, ribs and seeds removed, diced fine
1/3 cup cilantro, chopped fine & loosely packed
2 scallions, chopped fine
juice from 1 lime
3/4 tsp chili powder, more to taste
1/4 tsp smoked paprika
1/2 cup cojita or feta cheese


method:
melt butter in heavy skillet over medium high heat.  add corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
add in jalape├▒o, saute for a minute and remove from heat.
pour corn mixture into serving dish.
meanwhile, in small bowl mix together mayo, grated garlic, lime juice, chili powder, and paprika, until well combined.  
pour dressing over top of corn mixture.  add in the scallions, feta, and cilantro.  tossing to coat.
adjust seasonings to personal preference.

serve warm or at room temperature.

adapted from closet cooking

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