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Elote inspired Corn Summer Salad

 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
1

Fire up the grill and butter your corn!

2

Grill your corn for about 7 minutes on each side, until it looks golden and there are little char marks all around it.

3

Once your corn is grilled and cooked, set aside to cool.

4

Toss 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).

5

Cut 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.

Nutrition Facts

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Serving size