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Elotes Off the Cob

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.



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