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Duration:
25 mins
Servings:
6-8
Level:
Easy
Creamy, citrusy, with fresh bursts of herbs and spice, this addictive Mexican-street corn inspired salad is a welcome addition to any summer spread.
Grilling your corn gives the kernels a nice char adding depth of flavor to the salad. For a little heat, add extra Tajin; and for that pop of acidity, don’t skimp on the pickled red onion – we’ve included a simple recipe that you can make quickly at home.
Part 1:
Elote Salad (Mexican Corn Salad)
Step 1
Over an open flame on a gas burner or charcoal grill, cook the corn on all sides until nicely charred. Alternatively, you can char the ears of corn in a hot grill pan on the stovetop.
Step 2
Let the corn cool, then cut the corn kernels off the cob.
Step 3
In a large bowl, whisk together the sour cream and lime juice. Add the corn kernels and carefully toss them in the dressing. Season with salt and pepper to taste.
Step 4
Transfer the salad to a serving bowl and top with crumbled Cotija cheese, pickled red onion, cilantro, and Tajin.
Part 2:
Quick-Pickled Red Onion
Step 1
Whisk together the water, vinegar, sugar, and salt until the salt and sugar dissolve.
Step 2
Thinly slice the red onion and place them in the brine.
Step 3
Cover and allow to marinate for 1 hour at room temperature.
Step 4
Transfer to the refrigerator; onions will continue to develop in flavor as they sit in the fridge. Pickled red onion will last up to 1 month in the fridge in an airtight container.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
