ELOTE SALAD

My version of Mexican street corn is served in a bowl rather than on the cob - so when you eat it, you don’t have to floss your teeth directly afterward.

INGREDIENTS

(NOTE: This is one recipe where I don’t have measurements - that’s because I want you to adjust the ingredients to your own taste)

Corn on the Cob

Cilantro, chopped

Fresh Lime Juice

Cotija or Feta Cheese

DIRECTIONS

Grill, pan fry, or bake your corn in the oven. If you can’t find corn on the cob, frozen corn will work in a pinch, but you will need to thaw it and drain it as well as you can.

Once grilled, cut your corn from the cob, and toss it into a bowl.

Start with one spoonful of mayonnaise, one spoonful of sour cream, and the juice from half a lime. Stir and taste - is it tangy? Does it feel balanced? Add a little more of those three ingredients until you like the balance of flavors.

Add a sprinkling of crumbled Cotija or Feta cheese. I prefer Cotija because it is pungent and salty. Feta works if you can’t find Cotija or have no idea what I’m even talking about. Cotija is that Mexican white cheese in a round plastic covering you’ve seen at the store - it has a fantastic flavor and crumble.

Add a handful of chopped cilantro. Add more if you love cilantro, add less if you don’t like cilantro. If you absolutely hate cilantro, feel free to add some chopped green onions or green bell pepper, or even some chopped spicy peppers of your choice. Just get something green in there.

Add a dash of chili powder, a dash of smoked paprika, and some salt and pepper - start small and taste along the way.

Mix well.

Serve as a side with some BBQ meats or on top of your favorite taco. Or just eat the whole bowl.