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"Those who forget the pasta are condemned to reheat it."--Unknown

Elote Grilled Mexican Corn Salad Recipe

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This recipe for Elote Grilled Mexican Corn Salad is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Ears of Corn, husked
1/3 Cup Crema *see note for substitution
4 Tablespoons Lime Juice, fresh is best
1/2 Teaspoon Ground Cumin
3/4 Teaspoons Smoked Paprika
1/2 Teaspoon Chili Powder
1/4 Teaspoon Black Pepper
1/4 Teaspoon Salt, plus more to taste
1/2 Cup Crumbled Cotija Cheese
1/2 Red Onion, Minced
1/3-1/2 Bunch Cilantro, chopped
Directions:
Directions:
1. Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
2. Remove from the grill and allow to cool for a few minutes.
3. Holding the corn by the small end, cut off all of the kernels.
4. Place the kernels in a big bowl and add all remaining ingredients.
5. Fold gently with a rubber spatula, seasoning with additional salt as needed.
6. 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.
Personal Notes:
Personal Notes:
Elote tastes like really buttery grilled corn with a dash of spice from the chili powder and that creamy, salty cheese. It’s literally a mouthwatering corn on the cob.

 

 

 

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