Description
A hot salad adapted from the popular Mexican street corn, elote.
Ingredients
Scale
- 6 ears of corn, shucked and silk removed (or 4.5 cups canned or frozen corn)
- 1 Tablespoon mayonnaise
- 2 Tablespoon plain Greek yogurt or sour cream
- 1/2 cup shredded Parmesan cheese
- 1 jalapeno, seeded, stemmed, and finely chopped
- 1 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup cilantro, chopped
- Juice from 1 lime (2 Tbsp)
Instructions
If using fresh ears of corn
- Grill corn over medium heat, turning frequently until corn is cooked through and begins to show char marks (8-10 minutes). Cut kernels off of the cob into a medium bowl.
If using canned or frozen
- Drain or defrost corn.
- Heat 2 Tablespoons vegetable oil in a large skillet over high heat.
- Add corn kernels and heat stirring occasionally until nicely charred (8-10 minutes).
- Remove from heat into a medium bowl.
For dressing
- While corn cooks, combine mayo, yogurt, cheese, jalapeno, chili powder, garlic powder, salt, and pepper in a small bowl.
- Pour over corn kernels and stir until well-coated.
- Sprinkle with cilantro and a lime juice and lightly stir to combine again.
- Serve hot.
Notes
- Gluten-free: This should already be gluten-free!
- Vegetarian: It’s vegetarian too!
- Vegan: Some of the best parts of this dish are the cheese, greek yogurt, and mayo, so you can sub those with vegan versions, but I’m not sure it would be as incredible.
Nutrition
- Serving Size: 5