Ingredients with Measurements:
- 6 ears of corn, shucked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and diced
- 1/4 cup diced red onion
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn, turning occasionally, until lightly charred on all sides, about 10-12 minutes.
3. Remove corn from grill and let cool.
4. Cut kernels off the cob and place in a large mixing bowl.
5. In a separate bowl, mix together mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, salt, and pepper.
6. Pour the mixture over the corn and stir until well combined.
7. Add chopped cilantro, jalapeño, and red onion to the bowl and mix well.
8. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 193
- Fat: 11g
- Carbohydrates: 22g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Feta cheese can be substituted for cotija cheese
- Greek yogurt can be substituted for sour cream
Variations:
- Add diced avocado for a creamier texture
- Add a can of black beans for added protein
- Add diced tomatoes for extra freshness
Tips and tricks:
- To make cutting the corn off the cob easier, place the cob in the center of a bundt pan and cut downwards.
- For a spicier salad, leave the seeds in the jalapeño pepper.
- This salad can be served warm or cold.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad can be served cold or at room temperature, but if you prefer it warm, simply microwave for 30 seconds to 1 minute.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with additional cotija cheese and cilantro.
Garnishes:
- Additional cotija cheese
- Chopped cilantro
Pairings:
- Grilled chicken or steak
- Margaritas or Mexican beer
Suggested side dishes:
- Tortilla chips
- Grilled vegetables
Troubleshooting advice:
- If the salad is too dry, add more mayonnaise and sour cream.
- If the salad is too spicy, reduce the amount of jalapeño pepper used.
Food safety advice:
- Make sure to cook the corn thoroughly before adding it to the salad.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
- Mexican street corn, or elote, is a popular street food in Mexico and is typically served on a stick with mayonnaise, cotija cheese, chili powder, and lime juice.
Flavor profiles:
- Sweet and smoky from the grilled corn, tangy from the lime juice, and slightly spicy from the chili powder and jalapeño pepper.
Serving suggestions:
- Serve as a side dish or as a main dish with added protein.
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Region: Mexican