Experience the irresistible flavours of elotes in a convenient off-the-cob way! This delicious twist on the classic Mexican street food features kernels of sweet corn tossed with a smoky chipotle crema, soft sweet onions, tangy lime juice, crumbly cotija cheese and fresh cilantro.
Perfect as a side dish or a snack, this elote salad is a must-try treat that’s sure to become a favourite!
Yield 4-6
Mis en Place
6 Corn Ears
1 Jalapeno or Serrano Chile, stemmed & seeded
1 White Onion, thinly sliced
1/2 C. Sour Cream
1/4 C. Mayonnaise
1 Chipotle en Adobo, plus a teaspoon of the sauce
Juice of a Full Lime
1/4 C. Fresh Cilantro, chopped
Salt
For Serving
1/2 C. Cotija Cheese, crumbled
Cilantro for garnish
Step 1
Prepare the Corn
Grill the ears of corn until all sides are cooked, roughly 10-15 minutes.
Let cool.
Once cool, carefully cut kernels off the cob into a bowl.
Set Aside.
Step 2
Prepare the Onions
Take thinly sliced onions and place in foil and wrap up.
Bake in a 350 degree F oven for roughly 30-40 min, until onion slices are soft and buttery.
Step 3
Prepare the Dressing
In a food processor or using an immersion hand blender combine sour cream, mayonnaise.
lime juice and chipotle en adobo, blend until smooth.
Step 4
Assemble
Combine corn kernels with onions in a pan and warm.
Once ready to serve toss in dressing along with chopped cilantro and half the crumbled cotija cheese.
Top with remaining cotija cheese and garnish with cilantro.
Comments