Thursday, August 5, 2010

Mexican Corn Salad

Elote is a popular street food in Mexico. corn on the cob that is slathered in crema or mayonnaise, chile powder, and cheese, then grilled in the husk.  I have had a variation of it before, and while I don't like mayonnaise, I really enjoyed the dish.  This salad is a deconstructed version of the original dish.  I have made this at least 5 times this summer, and with all the beautiful corn coming into season, I'll definitely be making it more and more.

We eat a lot of Mexican-inspired food, and sometimes the sides stump me.  I know the traditional sides are rice and beans, but since Mexican food can sometimes be on the heavier side, I like serving something light on the side.  This corn salad and guacamole salad are my standbys, and I see no reason to go back to rice and beans when I have these delicious, healthy, and flavorful dishes in my repertoire.

Since I don't really care for mayonnaise, I sub at least half for Greek yogurt.  I also have used feta and queso fresco when I couldn't find cojita.  Any mild crumbly cheese will work well.  Bell peppers are a nice addition, and I always add cilantro as well. 


Grilled Mexican Corn Salad
adapted from Food and Wine
serves 4 as a side
  • 2 garlic cloves, minced
  • 1 Tablespoon minced red onion
  • 3 Tablespoons fresh lime juice
  • 6-8 ears of corn, husked
  • vegetable oil
  • 1/3 cup mayonnaise or Greek yogurt
  • 1 teaspoon ancho chile powder
  • 4 ounces cojita, ricotta salata, feta, or queso blanco, crumbled (about 1 cup)
  • 3 Tablespoons minced fresh cilantro
  • kosher salt and ground black pepper
  • hot sauce
Prepare grill, and brush the corn with oil.

Combine the garlic, onion, and lime juice in a medium bowl and toss to coat.  Allow to stand for 10 minutes.  Whisk the mayonnaise (or yogurt) and chile powder into the onion mixture.  Set aside.

Grill the corn 10 minutes, turning every 2-3 minutes, until lightly charred and tender.  Allow to cool slightly, then cut the kernels off the cobs and add to the dressing.  Toss with the cheese and cilantro, mixing well to coat with the dressing.  Season with salt, pepper, and hot sauce.  Serve with additional hot sauce if desired.


11 comments:

Eliana said...

I love corn and this preparation for it. So I could see myself eating a whole lot of this all the different flavors in it. YUM!!

Susi said...

One of the best things of summer is corn and this salad takes full advantage of it! I love everything about this and will be bookmarking it! Thanks for sharing!

Joanne said...

I have to admit, I'm not a mayo fan either but I love this side with the Greek yogurt!

Anonymous said...

I've just recently come across your blog and am enjoying it so much - especially because I too love Cook's Illustrated and now I see that you're also mayo-averse. I'm eagerly looking forward to reading all your archived posts. I know it's going to be a real treat :)

Diane

Sarah from 20somethingcupcakes said...

I know exactly what you mean about coming up with sides for Mexican dishes. I love everything about corn - I will probably try this with sauteed corn as well!

Kevin said...

This sounds like a really tasty way to enjoy the fresh corn!

Lauren and Matt said...

Made this last night- awesome!!! Thanks for sharing :)

Linda said...

I stumbled across your blog when looking for a side dish to prepare for Father's Day. I made it and it was fantastic. I can't wait to serve it with dinner.

I may just become a regular at your blog. Now I have to go back and review all of your previous posts!!

Thanks for the great recipe!!

greensquash said...

I have the same problem when it comes to finding Mexican side dishes. I do like mayonnaise but I prefer to lighten things up. How does this taste with all of the mayo substituted with Greek yogurt?

Jessica said...

Josie, should this be served warm or cold?

Josie said...

Jessica, I've served it both ways. I think I actually prefer room temperature though. Hope you enjoy!

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