Elote Salad (Mexican Street Corn)

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:

  • https://thenoshery.com/elote-corn-mexican-street-corn/ 

• 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.