Elote Grilled Mexican Corn Salad

  • 6 ears of corn, husked
  • 1/3 cup crema *see note for substitution
  • 4 tbsp lime juice, fresh is best
  • 1/2 tsp ground cumin
  • 3/4 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 cup crumbled cotija cheese
  • 1/2 red onion, minced
  • 1/3 bunch cilantro, chopped

  1. Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
  2. Remove from the grill and allow to cool for a few minutes.
  3. Holding the corn by the small end, cut off all of the kernels.
  4. Place the kernels in a big bowl and add all remaining ingredients.
  5. Fold gently with a rubber spatula, seasoning with additional salt as needed.
  6. Serve slightly warm, room temperature or cold.

Note: Crema is like a Mexican sour cream, and is found usually by the meat department with Hispanic items or the cheese. If you can’t find it, you can substitute 3 tablespoons sour cream and 5 tablespoons mayonnaise.

 

photo and recipe: ohsweetbasil.com

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