Description
Elote Mexicano Salad blends grilled corn’s smoky charm with creamy, tangy flavors of lime, cotija cheese, and chili powder. Vibrant ingredients create a simple side dish perfect for summer gatherings and backyard barbecues you’ll crave again and again.
Ingredients
Scale
- 4 cups (0.94 L/0.94 qt) corn (about 5 ears, cut from the cob)
- ½ cup (118 mL/4 fl oz) cotija cheese (or feta), crumbled
- 2 tbsps (30 mL/1 fl oz) sour cream (or yogurt)
- 2 tbsps (30 mL/1 fl oz) mayonnaise
- 4 tbsps (59 mL/2 fl oz) lime juice (from about 2 limes)
- 1 tbsp (15 mL/0.5 fl oz) olive oil
- 6 green onions, chopped
- ½ medium red bell pepper, chopped
- ½ small red onion, finely chopped
- ½ cup (118 mL/4 fl oz) fresh cilantro, chopped
- 1 jalapeno pepper, diced
- ½ avocado, chopped
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ¼ tsp salt
Instructions
- Corn Preparation: Carefully extract corn kernels from ears, ensuring clean separation. Canned or frozen corn can be substituted without compromising quality.
- Charring Technique: Heat olive oil in a wide skillet over high temperature. Introduce corn kernels, continuously stirring for 3-5 minutes until achieving rich, golden-brown caramelization. Frozen corn might require slightly extended cooking time.
- Ingredient Integration: Transfer charred corn to a spacious mixing bowl. Allow corn to cool momentarily while incorporating diced bell pepper, minced red onion, chopped cilantro, sliced green onions, jalapeño, and avocado cubes.
- Flavor Amplification: Splash fresh lime juice across the mixture. Sprinkle ground cumin, paprika, black pepper, and kosher salt to elevate the salad’s taste profile. Gently fold ingredients, ensuring comprehensive flavor distribution.
- Final Refinement: Conduct a taste assessment, adjusting seasoning and citrus levels to personal preference. Optionally garnish with additional cotija cheese or fresh cilantro sprigs for enhanced visual appeal and flavor complexity.
Notes
- Char with Confidence: Get a robust caramelized flavor by using a hot skillet and stirring corn kernels frequently to prevent burning while achieving a golden-brown exterior.
- Customize Heat Level: Adjust jalapeño quantity based on personal spice tolerance; remove seeds for milder flavor or include them for extra kick.
- Serve Temperature Matters: Allow salad to reach room temperature for optimal flavor blending, letting ingredients mingle and develop a more complex taste profile.
- Make-Ahead Magic: Prepare salad up to 2 days in advance, storing in refrigerator; add avocado just before serving to prevent browning and maintain fresh texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg