Elote Salad
The Elote salad (Mexican street food) is easy to prepare, serve and eat. It’s one of our favourite outdoor salads to make – it will be yours too for years to come!
Photo by Vicky Wasik
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What you will need:
Chile-lime mayo
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Instructions:
Mix together all ingredients and refrigerate until ready to add the corn. Can be done well in advance.
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
Add the kernels to the spicy mayo along with the cilantro and scallions, mixing well to coat. Mix in most of the cheese and scatter the rest over the top, along with a dusting of chili powder.
Mix together all ingredients and refrigerate until ready to add the corn. Can be done well in advance.
- 4 cups of corn kernels
- 1/2 cup coarsely chopped cilantro
- 3 scallions, sliced
- 1/2 cup Cotija cheese, crumbled ( if you can’t’ find any, we often substitute fresh Parmesan)
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
Add the kernels to the spicy mayo along with the cilantro and scallions, mixing well to coat. Mix in most of the cheese and scatter the rest over the top, along with a dusting of chili powder.
Photo credit: Aleisha Kalina on Unsplash