Sunday, January 6, 2013

Mexican Corn Salad Recipe

Continuing with this "best of" series, I want to tell you about the best corn I've ever eaten. This past summer I was at a party and had the best corn of my life. It was roasted and slathered in mayonnaise, chili powder, lime and crumbled cheese and it looked just like this...

Photo from here

It's called elote and it's Mexican street corn but you mine as well call it crack corn. It's that good. It's so good that I'm ignoring the fact that corn isn't in season because it's detox week, I need to eat vegetables, and this is the best vegetable dish I've ever had. So with that in mind, here's my version of deconstructed Mexican street corn.



 Ingredients:
  • 4 c. Corn (fresh corn on the cob in season is best but frozen will work in a pinch)
  • 1 c. Cherry or Grape Tomatoes
  • 1/3 of a Red Onion
  • 1 Avocado
  • Juice from 1 Lime
  • 1/4 c. Chopped Fresh Cilantro
  • 1/4 t. Cayenne
  • 1/2 c. Crumbled Queso Fresco or Cojita Cheese
  • 1/8 c. Mexican Crema (if you can't find crema, use sour cream)

We picked up the crema at Kroger in the cheese aisle by the Mexican cheese.

The recipe couldn't be easier. I defrosted the corn and threw it in a skillet with a little olive oil until it started to brown. Then mix that with the sliced tomatoes, onion and avocado and stir in the remaining ingredients. And you get this! It's basically food porn. The only thing that would make it better would be fresh corn on the cob from the grill and a giant margarita but until then, enjoy this lighter version.

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