Street Corn, But Make It a Salad
If you have ever had elote, you know it is one of the greatest things on earth. This esquites-style version puts all that bold, creamy, smoky, tangy flavor into a bowl. The secret weapon? SALTOPIA Lime Garlic Salt for bright citrus-garlic punch, and HOLY MOLY Taco Seasoning for smoky depth.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon butter or olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled (feta works great too)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, seeded and finely diced (optional)
- Juice of 1 lime
- 1/2 teaspoon SALTOPIA Lime Garlic Salt
- 1/4 teaspoon SALTOPIA HOLY MOLY Taco Seasoning
- Chili powder or smoked paprika for garnish
Directions
- Char the corn. Heat butter or olive oil in a large skillet over high heat. Add corn in a single layer and cook without stirring for 2-3 minutes until charred. Stir and char another 2 minutes. The char is where the flavor lives. Remove from heat and cool slightly.
- Make the dressing. Whisk together mayonnaise, sour cream, lime juice, Lime Garlic Salt, and HOLY MOLY in a large bowl.
- Combine. Add charred corn, jalapeno, and half the cotija to the dressing. Toss well.
- Finish and serve. Top with remaining cotija, cilantro, and a dusting of chili powder or smoked paprika. Serve warm or at room temperature.
Pro Tip
Use fresh corn and a screaming hot skillet for the best char. Do not crowd the pan. Want more heat? Add an extra pinch of HOLY MOLY or a few dashes of hot sauce right before serving.
