Ingredients with Measurements:
- 4 ears of corn, shucked and kernels removed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeño pepper, seeded and diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn kernels until charred, about 5-7 minutes.
3. In a large mixing bowl, combine grilled corn, red bell pepper, red onion, jalapeño pepper, and cilantro.
4. In a separate bowl, mix together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
5. Pour the dressing over the corn mixture and toss to coat.
6. Sprinkle cotija cheese over the top and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 5-7 minutes
Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 210
- Fat: 14g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Cotija cheese can be substituted with feta cheese.
- Red bell pepper can be substituted with poblano pepper.
- Mayonnaise can be substituted with Greek yogurt.
Variations:
- Add diced avocado for a creamy texture.
- Add black beans for extra protein.
- Add chopped tomatoes for a fresh flavor.
Tips and tricks:
- To easily remove kernels from the cob, stand the cob upright on a cutting board and use a sharp knife to slice downward.
- For a spicier salad, leave the seeds in the jalapeño pepper.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in individual cups or bowls for a fun and festive presentation.
- Garnish with extra cilantro and lime wedges.
Garnishes:
- Extra cilantro
- Lime wedges
Pairings:
- Serve with grilled chicken or steak for a complete meal.
- Pair with a margarita or Mexican beer for a refreshing drink.
Suggested side dishes:
- Tortilla chips
- Grilled vegetables
- Rice and beans
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of olive oil.
Food safety advice:
- Make sure to properly clean and cook all vegetables before using.
Food history:
- Mexican street corn, also known as elote, is a popular street food in Mexico and the United States. It is typically grilled and served on a stick with mayonnaise, cotija cheese, chili powder, and lime juice.
Flavor profiles:
- This salad has a sweet and smoky flavor from the grilled corn, a tangy and creamy flavor from the dressing, and a spicy kick from the jalapeño pepper.
Serving suggestions:
- Serve as a side dish at a summer barbecue or as a light lunch or dinner.
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Region: Mexican