Elote Corn Salad Food

ELOTE SALAD

Steps:

• For grilled corn, heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.
• Sautéed: Use 5 cups fresh or frozen corn kernels and sauté for a minute or two in butter in a medium skillet.
• Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef's knife to slice down and remove the corn from the cob. The sides of the pan catch the kernels that fly when cutting. See How to Cut Corn off The Cob for more.
• Thinly slice the green onion. Finely chop the cilantro.
• In a medium bowl, mix together the mayonnaise, lime juice, chili powder, garlic powder, cumin, and kosher salt.
• Mix together the grilled corn, vegetables, and dressing. If desired, top with a sprinkle more cheese crumbles.

ELOTE CORN SALAD

Steps:

• Cook the corn on a grill or grill pan then use a sharp knife to slice off the kernels.
• Add the kernels and diced onion to a large bowl, and while it is still warm, stir in the butter, sour cream, lime juice, smoke paprika, cumin, cilantro, Cotija cheese, and a pinch of salt and pepper.
• Taste and season the salad with additional salt and pepper as desired. Serve immediately.
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ELOTE PASTA SALAD

Steps:

• Equipment: Grill pan, Bundt pan, Large mixing bowl, Medium bowl and whisk.
• Preheat a stovetop grill or outdoor grill over medium high heat. Grill the corn on all sides until charred and cooked through, about 3-4 minutes per side. Remove from grill and let cool slightly. Place the corn with one end standing on the top of a bundt pan, then cut kernels off of the cobs. Place corn in a large bowl and add cooked pasta, scallions, jalapeno, black beans, 1/2 cup queso fresco, chopped red pepper, avocado, cilantro, and salt and pepper to taste.
• To make dressing, in a medium bowl, whisk salsa, vinegar, 1/2 teaspoon chili powder, honey, olive oil and salt until well combined. Pour dressing over pasta salad and stir to combine. Plate salad and top with tortilla strips, crumbled queso fresco, pinch chili powder, cilantro sprig and a lime wedge.

ELOTE SALAD

Steps:

• Soak corn in cold water for at least 1 hour.
• Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
• Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.

COPYCAT SWEETGREEN CORN ELOTE BOWL

Steps:

• For the Salad:.
• In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
• Preheat a large cast iron skillet over high heat. When smoking, add olive oil, swirl to coat and add corn. Season with salt and pepper, toss to coat and place a lid or overturned skillet on top to prevent corn popping. Cook, carefully lifting lid to stir occasionally, until corn is darkly charred, about 3 minutes. Transfer to a plate.
• Divide romaine, cabbage, tomatoes, goat cheese and radishes among two serving bowls. Top with tortilla chips, lime wedges and cilantro, and serve with romesco dressing.
• For the Romesco Dressing:.
• Preheat a cast iron skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. Add red bell peppers, season with salt and pepper and cook until charred and softened, about 6 minutes. Transfer to a blender and let cool. Add remaining 2 tablespoons olive oil, mayonnaise, nuts, sherry vinegar, garlic and 1 1/2 tablespoons water. Blend until smooth and season to taste with salt and pepper.
• Dressing can be kept in the refrigerator for up to two weeks.