Elote Corn Salad Recipe

Elote Corn Salad Just a Taste

WebJul 15, 2019 · Instructions. Cook the corn on a grill or grill pan then use a sharp knife to slice off the kernels. Add the kernels and diced onion to a …

Rating: 5/5(26)
1. Cook the corn on a grill or grill pan then use a sharp knife to slice off the kernels.
2. Add the kernels and diced onion to a large bowl, and while it is still warm, stir in the butter, sour cream, lime juice, smoke paprika, cumin, cilantro, Cotija cheese, and a pinch of salt and pepper.
3. Taste and season the salad with additional salt and pepper as desired. Serve immediately.
4. ★ Did you make this recipe? Don't forget to give it a star rating below!

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Healthy Mexican Street Corn Salad Erin Lives Whole

WebMar 27, 2023 · Pour into a large bowl and let cool. Prepare the rest of your veggies (peppers, onion, and cilantro) by chopping. Once chopped, add …

Rating: 5/5(155)
1. Heat a large skillet over high heat with avocado oil. Once hot, add corn in. You want to char your corn slightly so it has a roasted flavor and some brown bits. This will take about 4-6 minutes, toss occasionally.
2. Pour into a large bowl and let cool.
3. Prepare the rest of your veggies (peppers, onion, and cilantro) by chopping. Once chopped, add them to the bowl with the corn.
4. In a small bowl, whisk together Greek yogurt, lime juice, salt, chili powder, cumin, paprika. Stir in cheese.

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Elote Salad (Easy Corn Salad Recipe!) – A Couple Cooks

WebJun 22, 2021 · Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then …

1. Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. Alternative methods: Make Boiled Corn on the Cob, Roasted Corn on the Cob, or Smoked Corn on the Cob. Or for a quick fix, use 5 cups fresh or frozen corn kernels and sauté for a minute or two in butter in a medium skillet.
2. Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef’s knife to slice down and remove the corn from the cob. The sides of the pan catch the kernels that fly when cutting. See How to Cut Corn off The Cob for more.
3. Thinly slice the green onion. Finely chop the cilantro.
4. In a medium bowl, mix together the mayonnaise, lime juice, chili powder, garlic powder, cumin, and kosher salt.

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Mexican Street Corn Salad Two Healthy Kitchens

WebJul 13, 2023 · Stir to combine thoroughly. Stir in most of the cotija cheese, reserving just a little (about 1-3 teaspoons) to sprinkle on top of the …

1. Preheat your grill on medium to medium-high heat.
2. Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. This will take about 5-10 minutes.
3. Remove the corn from the grill and allow it to cool until you can safely handle it. (You can also grill the corn several hours in advance or a day ahead, if needed, and store it in the refrigerator once cooled.) When the corn is cool enough to handle, carefully cut the kernels from the cobs with a sharp knife (this is my favorite chef's knife) or a handy "corn stripper."
4. Place 4 cups of corn kernels in a medium bowl (reserve any extra kernels for another use). Add cilantro, green onions, lime juice, kosher salt, and chipotle chile pepper powder. Stir to combine thoroughly.

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