Mexican street corn, also known as Elote is a creamy, spicy, cheesy corn on the cob that is sold by vendors in the streets of Mexico. I first had Elote at a Mexican festival here in Westchester as a kid and I loved it! This recipe is definitely not 100% authentic, but it sure does hit the spot.
Since eating corn on the cob isn't my favorite thing to do - and honestly making a bunch of these for a crowd is pretty annoying, I decided to make an off-the-cob corn salad!
The only thing you have to "cook" is the corn and the rest is chopping and dropping. I hope you try this out and enjoy!
6-8 ears of corn, shucked (white and yellow mixed)
1/2 english cucumber, diced
1 roma tomato, chopped
2 tbsp red onion, finely diced
1/4 cup crumbled cotija cheese (if you can't find this you can use feta)
1/4 cup cilantro, roughly chopped
2 tbsp parsley, roughly chopped
2 tbsp green onion, sliced thinly
2 tbsp chipotle mayo
squeeze of 1 lime
Grill corn until lightly charred on all sides. Remove and place on a tray and cover with tin foil to rest for 25 minutes. The corn will steam and continue to cook.
While the corn is resting, chop and prepare the rest of the ingredients for the salad and place in a large mixing bowl.
Using a sharp knife, slice the corn kernels off of each cob.
Add the corn to the mixing bowl and toss together with the chipotle mayo and lime juice.
Garnish with extra cilantro and enjoy!