Exciting and Bold Flavors: Elote-style Corn Salad for Your Potluck, Picnic or BBQ
Elote is a Mexican Street Corn that is bursting with flavor. If you are like us though, and can't eat corn off the cob and just want the damned flavor without the hassle, make it into a Corn Salad!
I'm not going to type paragraphs upon paragraphs upon paragraphs that you have to scroll through to get to the damned recipe. This is why I avoid food blogs like they have the plague. Just give me the damned recipe and none of that fluff. What you will find is that all the Alternates and "Enraging Fluff" will be listed below the recipe. So, without further ado....
(There are no actual measurements, this is one of those add until the spirit of your ancestors says, "Stop, child!")
What you will need:
- Fresh Corn
- Mayonnaise
- Sour Cream
- Cotija or Manchego
- Green Onion
- Cilantro
- Lime or Lemon
- Tajin
Oven: 375 degrees for 25 minutes.
Smoker: 250 degrees for 1 to 1/2 hours.
Grill: Offset your heat source if you are using charcoal and let it go low and slow. If you are using a gas grill, offset your heat source by not lighting one side. If you are using a grill, peel back the husks and give it some glorious char on direct heat momentarily, this is ideal, because you want that fire roasted goodness. (I would have done this but my grill is full of hornets that I have to deal with).
Juice of 1 lime or lemon; adjust if you're making a big batch (1 lime or 1 small lemon per 4 ears)
1:1 ratio of Mayonnaise and Mexican Sour Cream.
Crumbled Cotija or Manchego
Tajin to taste.
Mixy mix all your ingredients and allow to hang out in the fridge for about an hour.
Alternatives:
- If you cannot have dairy, omit the sour cream and cheese.
- If you cannot have eggs, use an egg-free mayonnaise (aka Vegannaise)
- Serve as a side salad or as a stacked salad by serving in a wine glass. Put shredded lettuce or cabbage in the bottom of the glass, put the corn salad atop, and then garnish with other veggies or fruit, avocado, mango salsa. You can also put some chopped grilled chicken, or seafood. Use your imagination.
- Add a brick of cream cheese and place into an oven safe dish (add your choice of spicy peppers), top with monterrey jack or pepperjack shredded cheese, and put into the oven at 375 degrees until internal temperature reaches 160 degrees. Serve as an elote corn dip with tortilla chips.
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