Elote Salad


6 ears of corn
½ red onion, minced
½ bunch cilantro, chopped
½ cup crumbled cotija
1/3 cup crema*
4 Tbsp. lime juice
¾ tsp. smoked paprika
½ tsp. chili powder
½ tsp. cumin
¼ tsp. freshly ground black pepper
¼ tsp. kosher salt, plus more to taste


• Shuck the corn and remove the kernels from the cob with a serrated knife. Lay on a paper towel-lined sheet pan and pat dry. 

• Preheat a cast-iron skillet over medium to medium-high heat. Add the corn and don’t stir until it starts to pop and char. Stir and repeat until the corn is charred but not blackened, then remove the corn from the pan and set aside.

• In a large bowl, combine the red onion, cilantro, cotija, crema, lime juice, paprika, chili powder, cumin, pepper and salt and mix well. Add the corn and fold gently with a rubber spatula, seasoning with additional salt as needed.

• Serve slightly warm, room temperature or cold.

*If you can't find crema, you can substitute 3 tablespoons sour cream combined with 5 tablespoons mayonnaise.

Tags : Corn