Mexican Street Corn Salad (Elote Off of the Cob)
Elote is delicious but it can be messy to eat! Enjoy the flavors and textures of Mexican street corn without getting mayo and cotija cheese smeared all over your face by eating it in salad form.
Servings: 12 side servings
Ingredients
- 6-7 ears corn
- 1 tbsp butter
- ¼ cup crema
- ¼ cup mayonnaise
- ⅓ cup lime juice
- ¾ tsp smoked paprika
- ½ tbsp chili powder
- ½ tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper to taste
- ⅓ cup cilantro finely chopped
- ½ red onion diced
- ½ cup Cotija cheese
Instructions
- Turn a grill on high heat. Shuck the corn and desilk it while the grill is heating. Rub the clean ears of corn with a tablespoon of butter, or melt the butter and use a rubber brush to coat the corn in melted butter.
- Grill the corn for 10 minutes or until it has a nice char in spots. Remove the corn from the grill to cool until its easy to handle.
- Meanwhile, whisk together the crema, mayo, lime juice, and spices. Adjust seasoning to taste.
- Use a knife to cut the corn off of the cob into a large mixing bowl. Add in the red onion and mix together.
- Use a large spoon to fold in the dressing and top with cilantro and Cotija cheese. Mix together and garnish with more of both as desired.
- Serve warm or at room temperature, but can be eaten cold. Do not reheat.