Elote Corn Salad

Pre-pandemic, a weekend used to be a couple of days carved out of the granite of regular life. Five days a week, we had a rock-solid routine of reality, and then along came the weekend when we could sleep late, wear unstructured clothing, and forget what time it was. Now, every day feels something like the weekend, if the weekend wasn’t really all that much fun and also never ended.

What to make of this summer holiday, then? We say, as in all things, let food be your medicine. Summer produce is just beginning its long, slow slide into glory, and that is reason enough to celebrate. Cook up something special and summery, preferably over hot coals, chill something good to drink, and get outside – we’ll see you out there.

Elote Salad

Ingredients:

  • 8 ears of corn, shucked
  • 1 red onion, peeled and cut into thick slices
  • Olive oil
  • 3-4 limes
  • Salt & pepper to taste
  • 2 jalapenos, seeded and minced
  • 1 bunch cilantro, roughly chopped
  • ½ c mayonnaise
  • ½ c sour cream or plain yogurt
  • 2 Tbsp chile powder
  • ½ c crumbled cotija, queso fresco, or feta cheese

Instructions:

  1. Heat a charcoal or gas grill to medium-high heat. Rub the corn and onion slices with olive oil and season to taste with salt and pepper. Grill over direct heat until corn is charred in spots but still a little crisp and onions have grill marks and are beginning to soften. When they’re ready, remove them to a sheet pan, squeeze lime juice on top, and let cool to room temp.
  2. In a small bowl, stir together the mayonnaise, sour cream or yogurt and juice of one lime. Season to taste with salt and pepper and set aside.
  3. When corn is cool, stand the cobs up on end on a large platter, and use a sharp knife to cut parallel to the cob, shaving the kernels off. Don’t bother separating the kernels – big chunks of charred corn is what you’re going for.
  4. Spread the corn out on the platter into a roughly even layer, then top with grilled onion rings, and minced jalapeno. Dollop the sour cream on top, then sprinkle with chile powder and top with cilantro and crumbled cheese. Quarter the remaining limes and place on the platter to serve.

Leave a Reply

*