Ingredients with Measurements:
- 6 ears of corn, shucked
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn until lightly charred, turning occasionally, for about 10-12 minutes.
3. Once corn is cooked, let it cool for a few minutes, then cut kernels off the cob and place in a large mixing bowl.
4. Add diced red onion, jalapeno pepper, and chopped cilantro to the mixing bowl.
5. In a separate small mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
6. Pour the dressing over the corn mixture and toss to combine.
7. Sprinkle crumbled cotija cheese over the top of the salad.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 12 minutes
Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 214
- Fat: 13g
- Carbohydrates: 22g
- Protein: 6g
- Fiber: 3g
- Sugar: 7g
Substitutions for ingredients:
- Cotija cheese can be substituted with feta cheese.
- Jalapeno pepper can be substituted with serrano pepper for a spicier flavor.
Variations:
- Add diced avocado for a creamier texture.
- Use queso fresco instead of cotija cheese for a milder flavor.
- Add diced tomatoes for a pop of color.
Tips and tricks:
- To make this recipe vegan, substitute mayonnaise and sour cream with vegan alternatives.
- To make this recipe gluten-free, ensure that the chili powder used is gluten-free.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with additional cilantro leaves.
Garnishes:
- Additional cilantro leaves.
Pairings:
- This salad pairs well with grilled meats, such as chicken or steak.
Suggested side dishes:
- Serve with tortilla chips or a side of rice and beans.
Troubleshooting advice:
- If the salad is too spicy, reduce the amount of chili powder or jalapeno pepper used.
Food safety advice:
- Ensure that the corn is cooked thoroughly before adding it to the salad.
Food history:
- Mexican street corn, also known as elote, is a popular street food in Mexico and is traditionally served on the cob with mayonnaise, cotija cheese, chili powder, and lime juice.
Flavor profiles:
- This salad is sweet and spicy with a tangy and creamy dressing.
Serving suggestions:
- Serve as a side dish at a barbecue or as a light lunch.
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Region: Mexican