Mexican Elote Corn Salad
A side dish to make your mouth muy contenta!
Ingredients
- 6 Ears of sweet corn, husked
- 1/3 cup Crema *see note for substitution
- 4 tbsp Fresh lime juice
- 1/2 tsp Ground cumin
- 3/4 tsp Smoked paprika
- 1/2 tsp Chili powder
- 1/4 tsp Black pepper
- 1/4 tsp Salt, plus more to taste
- 1/2 cup Crumbled cotija cheese
- 1/2 Red onion, minced
- 1/3 Bunch of cilantro, chopped
Instructions
- Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
- Remove from the grill and allow to cool for a few minutes.
- Holding the corn by the small end, cut off all of the kernels and place the kernels in a big bowl and add all remaining ingredients.
- Fold gently with a rubber spatula, seasoning with additional salt as needed.
- Serve slightly warm, room temperature or cold.
Notes
Crema is like a Mexican sour cream, and is found usually by the meat department with Hispanic items or the cheese. If you can't find it, you can substitute 3 tablespoons sour cream and 5 tablespoons mayonnaise. Store in the refrigerator for up to 3 days.