While this is often slathered on an ear of corn, this recipe turns the classic Mexican street food, into a side salad.
This is a creamy side dish with a bit of tang from the crema and a little saltiness from the queso fresco cheese. Serving with the corn hot off the grill also adds a wonderful hot vs cold combination.
Ingredients:
4 ears corn, shucked (but leave the husks attached for easy turning)
You can also use about 4 cups of frozen corn
1/3 cup mayonnaise
1/3 cup Mexican crema (or sour cream)
2 garlic cloves, minced
1/2 cup queso fresco crumbles (or cotija cheese)
1/4 teaspoon cayenne pepper
1/4 tsp Elote Seasoning
1/2 cup finely chopped cilantro
1 avocado, diced
kosher salt
1 lime (1/2 for the elote, 2 wedges for serving)
Directions:
Start a charcoal grill setup for medium heat.
In a medium mixing bowl, combine all the ingredients except the corn, lime wedges & salt. Wait on adding the salt until the mixture has sat for a bit. Keep a little queso and cilantro for topping at the end.
Brush the corn with oil and grill for about 10 min, turning every minute or two until the corn is lightly charred on all sides.
Cut the corn from the husks and add to the elote mixture, mixing till just combined.
Taste and add equal parts mayo & crema to add a little more creaminess if needed.
Add salt if needed, squeeze 1/2 a lime over the top then sprinkle a little queso & cilantro on top. Serve with the remaining lime wedges.
Notes:
Serving size = 2-3 servings
Original recipe:
If using frozen corn, you can place under the broiler a little to add a bit of char.
The lime juice wakes everything up. Don't skip this step.