This wonderful Spicy Mexican Corn Salad has all of the scrumptious flavors of elotes, or Mexican road 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 make sure that to select 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 reduce on the cayenne pepper because the hubby has a “delicate” palate in relation to warmth. Although, I’d have been pleased to eat his share.
- It’s an incredible summer season salad made with evenly steamed, recent candy corn lower 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 high 3 new recipes I’ve made this summer season.
Ingredient Notes
- Kitchen Staples – Olive Oil, Kosher Salt
- Recent Corn on the Cob – Grilled is most popular, however steamed or boiled is ok. When you don’t have entry to recent corn, defrosted frozen corn will 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.
- Purple Bell Pepper – Provides crunch and shade
- Mayonnaise – Duke’s or Hellmann’s manufacturers; use full fats
- Bitter Cream – Use full fats
- Lime – Use each the zest and juice for a flavorful dressing
- Cayenne Pepper and Chipotle Pepper – Contribute warmth and/or smokiness
Knowledgeable Ideas
- This elotes corn salad is greatest made on the peak of corn season so you possibly can 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 reducing 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.
- Minimize as near the cob as you will get so you possibly can have full kernels to your recipe. I additionally love so as to add some bigger items of linked kernels, although be at liberty to interrupt them aside if desired.
- Make certain all of the salad substances are lower 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 gather within the pan.
- Keep in mind that this spicy Avenue Corn Salad has a mayonnaise base for the dressing. You don’t want to depart it out at room temperature (or hotter should you’re exterior) for greater than
two hours. Hold it chilled till you’re able to serve to keep away from food-borne sicknesses AKA meals poisoning.
Ceaselessly Requested Questions
Elotes are made with charred corn smeared with a creamy, spicy, tacky sauce. The ingredient listing 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 Avenue Corn Salad.
Sure, elotes are coated in Cojita cheese so that may be a superb addition to this salad. When you can’t discover or don’t like Cojita, Feta can be a great substitute.
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Substances
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 (lower in half)
- ½ English cucumber, peeled, quartered lengthwise and lower 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 mushy. 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. When you’ve grilled it, it is even higher!!!
I take advantage of Hellmann’s or Duke’s mayonnaise.
Really helpful Merchandise
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Vitamin Data:
Yield:
6
Serving Dimension:
1
Quantity Per Serving:
Energy: 259Complete Fats: 19gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 15gLdl cholesterol: 13mgSodium: 299mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 4g
