Elote, also known as Mexican Street Corn, is a popular street food. Typically served on the cob and slathered in a savory mixture of mayonnaise, cheese, lime, cilantro, and chili powder, it can also be made into a flavorful salad. While a bowl of sweet corn kernels can certainly serve as a stand-alone side dish, adding the assertive flavors found in street corn makes this salad much more memorable. It can be served either warm or chilled and works well on its own or as a topping for other dishes.
Ingredients:
- 1 can corn, mostly drained
- 1 ½ tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 lime, zested and juiced
- 1/3 cup onion, diced fine
- ½ cup Cojita cheese crumbles
- ¼ cup cilantro (if tolerable)
- ¼ teaspoon smoked paprika powder
- 1 jalapeno, diced fine
- ¼ teaspoon salt
Instructions:
Start by zesting and juicing the lime into a medium bowl. Be sure to remove any seeds that fall into the bowl. Add in the mayonnaise and garlic, mixing well. Once combined, add in the corn, onion, cheese, cilantro, paprika, jalapeno, and salt. (Tip: For quicker prep, you can toss the garlic, onion, cilantro, and jalapeno in a food processor or bullet blender and pulse until finely chopped instead of dicing. Remove the seeds and/or membrane from the jalapeno if you prefer less heat.) Toss everything together and season to taste.
This dish is easily customized to fit your personal preferences. Need it brighter? Add more lime. Need it spicier? Add in chili powder. Need it cheesier (who doesn’t)? Add more Cojita! You can serve the finished salad on tacos, with tortilla chips, over nachos, as a side dish – the possibilities are endless!
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