This wonderful Spicy Mexican Corn Salad has all of the scrumptious flavors of elotes, or Mexican avenue corn, with no grilling concerned. Simply chop and blend and put together to swoon!
We love utilizing native corn in so many recipes like this Grilled Corn on the Cob with Basil Butter, so be sure that to choose up some recent candy corn when it’s in season! This scrumptious Elote Salad doesn’t disappoint!
Why You Should Make
- I discovered my inspiration from Mario Batali’s Corn Salad on The Chew’s web site. I tweaked it barely, eliminating the radishes and including cucumber and pink bell pepper to interchange the crunch. I additionally in the reduction of on the cayenne pepper because the hubby has a “delicate” palate with regards to warmth. Although, I might have been completely happy to eat his share.
- It’s an incredible summer time salad made with frivolously steamed, recent candy corn reduce off the cob and, together with different greens, tossed in a spicy, mayonnaise-based dressing.
- It’s a enjoyable aspect dish when serving tacos, quesadillas or enchiladas for dinner.
- This Corn Salad Recipe is among the prime 3 new recipes I’ve made this summer time.
Ingredient Notes
- Kitchen Staples – Olive Oil, Kosher Salt
- Recent Corn on the Cob – Grilled is most popular, however steamed or boiled is ok. If you happen to don’t have entry to recent corn, defrosted frozen corn will even work nicely.
- Onion – A pink onion will add a contact of shade and piquancy.
- Garlic Cloves – One other fragrant so as to add extra taste.
- Grape Tomatoes – Provides sweetness.
- Cucumber – Provides crunch. English cucumbers or child cucumbers have fewer seeds.
- Crimson Bell Pepper – Provides crunch and shade.
- Mayonnaise – Duke’s or Hellmann’s manufacturers; use full-fat.
- Bitter Cream – Use full-fat.
- Lime – Use each the zest and juice for a flavorful dressing.
- Cayenne Pepper and Chipotle Pepper – Contribute warmth and/or smokiness.
Professional Ideas
- This Elotes Corn Salad is finest made on the peak of corn season so you’ll be able to make the most of recent, candy corn on the cob.
- Use steamed, roasted, or grilled corn on the cob for this recipe. Grilling is conventional and concentrates the sweetness within the corn whereas including smoky undertones.
- Watch out chopping the corn off the cob. I like to carry an ear of corn upright, then slice downward to take away the kernels right into a bowl.
- Lower as near the cob as you may get so you’ll be able to have full kernels to your recipe. I additionally love so as to add some bigger items of related kernels, although be happy to interrupt them aside if desired.
- Ensure that all of the salad substances are reduce into bite-sized items.
- PRO-Tip: One trick is to make use of a tube or angel meals cake pan to gather your corn. Place the small finish of the corn cob within the center opening of the pan, then slice downwards. A lot of the kernels ought to accumulate within the pan.
- Keep in mind that this spicy Road Corn Salad has a mayonnaise base for the dressing. You don’t want to depart it out at room temperature (or hotter when you’re exterior) for greater than
two hours. Maintain it chilled till you’re able to serve to keep away from food-borne diseases AKA meals poisoning.
Regularly Requested Questions
Elotes are made with charred corn smeared with a creamy, spicy, tacky sauce. The ingredient record usually consists of: Olive Oil, Kosher Salt, Corn on the Cob, Onion, Garlic, Tomatoes, Cucumber, Bell Pepper, Cojita Cheese, Mayonnaise, Bitter Cream, Cayenne, and Chipotle Pepper.
Elotes are served on the cob. And an esquites recipe is served off the cob and in a cup.
Chili Powder, Chipotle Powder, and Cumin are used to taste a Mexican Road Corn Salad.
Sure, elotes are coated in Cojita cheese so that will be a superb addition to this salad. If you happen to can’t discover or don’t like Cojita, Feta could be an excellent substitute.
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Components
Salad:
- 1 tablespoon olive oil
- 6 ears of corn, cooked, cooled, and kernels eliminated
- ½ medium pink onion (peeled, small diced)
- 2 garlic cloves (peeled, minced)
- 1 cup grape tomatoes (reduce in half)
- ½ English cucumber, peeled, quartered lengthwise and reduce into skinny slices
- 1 pink bell pepper, cored, seeded and diced
Dressing:
- ½ cup mayonnaise
- ¼ cup bitter cream
- 1 lime (zested and juiced)
- ¼ teaspoon cayenne pepper
- ¼ teaspoon floor chipotle pepper
- ½ teaspoon kosher salt
Directions
- In a medium skillet, add olive oil and onion. Prepare dinner till the onion is smooth. Stir within the minced garlic, cook dinner for a minute or two; take away from warmth and let cool to room temperature.
- In a big bowl, add the onion combination, corn, grape tomatoes, cucumbers, and pink bell pepper.
- In a medium bowl, whisk collectively the mayonnaise, bitter cream, lime zest and juice, cayenne pepper, floor chipotle pepper, and salt.
- Add dressing to corn combination and toss. Serve chilled.
Notes
Nice use for leftover corn on the cob. If you happen to’ve grilled it, it is even higher!!!
I exploit Hellmann’s or Duke’s mayonnaise.
Really useful Merchandise
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Diet Info:
Yield:
6
Serving Measurement:
1
Quantity Per Serving:
Energy: 259Whole Fats: 19gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 15gLdl cholesterol: 13mgSodium: 299mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 4g
