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| For easier eating than on the cob, try this! |
Elote means “corn,” but it’s synonymous with how corn is prepared at markets and fairs all over San Diego. If you’ve seen the tables near the corn on the cob at the fair, covered in condiments and wondered what they hell they were for, they were for dressing your corn up, Mexi-style. Now in a salad!
Ingredients
1/2 c. mayo (use vegenaise if that's your thing)
1 lime, juiced
1 Tbsp. chili powder
1 garlic clove, minced
1/4 c. grated Parmesan or Pecorino Romano (omit to make vegan)
1/2 bag of frozen corn (thawed)
1/4 red onion, diced
2 Tbsp. chopped cilantro
Salt to taste
Procedure
In a large bowl, add mayo, lime, chili powder, garlic and cheese. Stir to combine.
Add remaining ingredients and gently toss to mix through and coat with mayo mixture.
Transfer to plates or a serving dish and AAAAAAAWWWWWW YEEEEEEEAAAAAH!
ProTips
- Great to make up to 1 day ahead and take to parties.
- Trader Joe’s sells awesome frozen grilled corn, highly recommended for this application.
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