Summertime here in our house means fresh corn on the cob and we’ve been enjoying it for the last couple of weeks. My kids don’t like eating it off the cob so I was looking for something different to make with the last dozen I bought. I scoured Pinterest and found a recipe for elote corn salad.
Elote Corn – also known as Mexican Street Corn – is a delicious way to eat fresh corn. It’s smoky, tangy, creamy and fresh. The corn is grilled first, taken off the cob and then mixed together with spices, butter, sour cream, red onion, lime, cheese and cilantro. It’s great as a side dish or on top of a taco.
- 8-12 ears of corn, husked
- 1/2 cup red onion, chopped
- 2 Tbsp unsalted butter
- 1/2 cup sour cream
- 2 Tbsp fresh lime juice
- 1/2 tsp smoked paprika
- 3/4 tsp cumin
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled Cotja cheese
Cook the corn cobs on a grill or in a grill pan until cooked through. Allow to cool enough to handle and then cut the kernels off the cob. Transfer the corn to a large bowl and mix in the butter, sour cream, spices and lime juice. Fold in the cilantro and Cotja cheese. Season with salt and fresh ground pepper. Top with a sprinkling of more cheese and cilantro before serving.
Source: Just a Taste
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