This is the corn salad that the hubs has requested to be on repeat all summer long. It's inspired by Elote - Mexican Street Corn. I throw it over salads, serve it up as a side dish with a grilled protein, or just dig in with chips like a salsa. Super easy to whip up, and I love making a big batch on Sunday evening for the week. And if I've accidentally made too much, I'll freeze a few cups to throw into a tortilla soup when the weather gets cooler.
4 ears of corn
2 whole limes juiced and zested
½ diced red onion
1 diced and seeded jalapeno
1 bunch of cilantro (approx. 1 cup roughly chopped, stems and leaves)
chili lime salt (you can mix pink himalayan salt and chili powder together, or you take the easy route and grab Trader Joe's chili lime salt which is bomb)
Mexican crema (this is what makes the dish extra yummy, but if you don't have an authentic crema, grab sour cream)
2 tbsp of butter
1Fire up the grill and butter your corn!
2Grill your corn for about 7 minutes on each side, until it looks golden and there are little char marks all around it.
3Once your corn is grilled and cooked, set aside to cool.
4Toss the rest of the ingredients besides the crema and chili lime salt together (aka mix up diced red onion, jalapeno, cilantro, lime juice, lime zest).
5Cut the corn kernels off of the cobs. Add your corn to that seasoning mix above, and start to slowly add the chili lime salt. Taste as you go to see how salty and zesty you'd like it. Mix in a dollop of the Mexican Crema just before serving.
Ingredients
4 ears of corn
2 whole limes juiced and zested
½ diced red onion
1 diced and seeded jalapeno
1 bunch of cilantro (approx. 1 cup roughly chopped, stems and leaves)
chili lime salt (you can mix pink himalayan salt and chili powder together, or you take the easy route and grab Trader Joe's chili lime salt which is bomb)
Mexican crema (this is what makes the dish extra yummy, but if you don't have an authentic crema, grab sour cream)
2 tbsp of butter
Directions
1Fire up the grill and butter your corn!
2Grill your corn for about 7 minutes on each side, until it looks golden and there are little char marks all around it.
3Once your corn is grilled and cooked, set aside to cool.
4Toss the rest of the ingredients besides the crema and chili lime salt together (aka mix up diced red onion, jalapeno, cilantro, lime juice, lime zest).
5Cut the corn kernels off of the cobs. Add your corn to that seasoning mix above, and start to slowly add the chili lime salt. Taste as you go to see how salty and zesty you'd like it. Mix in a dollop of the Mexican Crema just before serving.
Elote inspired Corn Summer Salad
