Ensalada de elote (grilled corn salad)
Cooking Con Claudia · ♥ 6.5K likes · 169.5K views · 6 min video
Read about sweet corn in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6–8 cob corn
- ¼ cup onion
- ¼ cup cilantro
- 1 whole pickled jalapeño
- 1 cloves garlic
- ⅓ cup mayo
- ⅓ cup crema mexicana
- 1 whole lime
- ½ tsp chili powder
Cut the ends off the corn and remove most of the husk, leaving one to two layers.
Finely chop the onion and cilantro, and the pickled jalapeno (seeds removed if preferred); mince the garlic; combine in a mixing bowl.
Remove the husk, then slice the kernels off the cobs into a pan to catch them; add to the bowl.
- hot sauce
- queso cotija
- salt
- black pepper
Add the mayo, crema mexicana, lime juice, chili powder, a few dashes of hot sauce and cotija; mix; season with salt and black pepper, taste and adjust.