Elote Salad
Servings
4
servingsTotal time
15
minutesIngredients
1 tbsp olive oil
5 ears of corn
salt
1/4 cup cotija or queso fresco cheese
1/4 cup chopped cilantro
1/4 cup chopped red onion
1 serrano chilli, diced
- Dressing
1/4 cup mayo
1/4 cup sour cream
1/2 tsp chilli powder
1/4 tsp cayenne
1/4 tsp kosher salt
1 tbsp lime juice
Directions
- Rub the ears of corn with oil and salt. Heat a griddle over medium/high heat and char the corn for about 5 minutes, rotating occasionally.
- Meanwhile, mix the ingredients for the dressing and set aside.
- Once the corn is charred, using a sharp knife, carefully slice the kernels off the cob. Place the kernels in a bowl, along with the cotija cheese, cilantro, red onion, serrano chili, and dressing. Mix well to combine.
- Serve immediately or, if you prefer it cold, refrigerate for a few hours, then serve.