Elote Salad Summer Corn Salad Food

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 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 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.