With the success of my red cabbage salad with lime cumin vinaigrette, I wanted to try my hand at another salad. Salads in general are a tough sell in my house. With Cinco de Mayo approaching, there are a ton of Mexican recipes out there and this elote (roasted corn salad) recipe from as easy as pie really stood out. It thought it would be a great side dish for my chicken tacos. Elote was one of my favorite foods when I lived in Chicago. It’s basically Mexican street food. Elote is typically served on the cob with crema, cotija cheese, and chili powder. Some sell it on the street in cups. Either way it’s delicious. What I really like about this variant of elote is that it called for avocado. I saw this as another way to sneak something healthy into my son’s diet.
The salad comes together very quickly. I think the most time-consuming step is shucking the corn. I had to use a knife, which can be a little dangerous, so I guess it’s time to invest in a corn shucker! If you can’t find cotija cheese at the market, no worries! Just use a mild feta instead. They’re very similar. The salad was great! It really reminded me of the elote I ate in Chicago. I must admit that the addition of avocado didn’t go over so well with the kid. He’s not a fan of the texture, so he mashed it a bit, turning the salad into a mushy mess. He ate it all the same, so I won’t complain. I served the salad cold, but for my second helping, I put it in the microwave and ate it warm. I thought it was much better.
elote (roasted corn salad)
- 4 ears fresh corn kernels cut from cob (about 3 cups)
- 2 tablespoons olive oil
- 1 jalapeno stemmed, seeded and finely chopped, optional
- ½ cup cilantro leaves, chopped
- ¼ cup diced red onion
- ½ cup cotija cheese finely crumbled plus extra for sprinkling
- 1 avocado peeled, cored and diced
- 2 tablespoons fresh lime juice
- 2 ½ tablespoons Mexican creama (sour cream or mayonnaise is fine too)
- 1 ½ teaspoons minced garlic
- chili powder to taste
- salt and pepper to taste
Heat the oil in a large skillet over medium-high heat. Add the corn, season to taste with salt and pepper, stirring briefly until charred on one side and about 1 to 2 minutes. Toss corn and continue to cook on the other side until charred about another 2 minutes. Continue to stir occasionally making sure that corn is charred on all sides, about 8 minutes. Remove from heat and transfer to a mixing bowl. Add mayonnaise, cheese garlic, 1 ½ tablespoon lime juice, cilantro and chili powder to taste.
Pour ½ tablespoon of lime juice over the diced avocado, then toss with the corn mixture.
Top with extra cotija and serve either warm.