Corn Elote Salad
This Elote inspired salsa is great on top of salad greens or as a dip for tortilla chips.
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Equipment List
- 1 large mixing bowl
- 1 small bowl (to place onion and garlic minced)
- Sharp knife and cutting board
- 1 nonstick 12” skillet
Ingredients
- 1 Tbsp olive oil
- 5 ears corn- or 1 lb frozen corn (defrosted) or two 15oz cans drained
- 1/2 red onion- finely chopped
- 3 cloves garlic- peeled and minced
- 2 oz Cotija cheese- feta or parmasan will work too
- 1 jalapeño- deseeded and minced
- 1/2 bunch cilantro- remove leaves and mince
- 4 stalks scallion- chopped
- 2 Tbsp mayo
- 2 Tbsp sour cream
- 1 lime- juiced
- 1/2 tsp chipotle powder- to taste for spice level
Preparation Instructions
- Gather ingredients
- In large mixing bowl, add chopped scallions, minced jalapeño, crumbled cheese and chopped cilantro leaves. Remove corn from cob (or drain/ defrost). Mince garlic and dice onion into small bowl. Cut lime in half to juice later.
Cooking Instructions
- Preheat to 237°F
- Add 1 Tbsp olive oil to pan
- Add 5 ears corn to pan
- Stir ingredients
- When stirring, make sure to lay ingredients flat to ensure maximum browning.
- Stir ingredients
- Stir ingredients
- Add 3 cloves garlic and 1/2 red onion to pan
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Remove from heat, allow to cool for 5 minutes before finishing steps.
Finishing Instructions
- Juice lime into mixing bowl, then add roasted corn and all remaining ingredients. Stir together and enjoy.
Reviews
Calvin
0
Jeff Knighton
Easy and tasty!
1
