Inspired by elote, this Roasted Mexican Street Corn Salad is a crunchy and spicy salad with just a bit of creaminess. Can be served warm or cold.
I love drawing inspiration for new recipes from places I travel. And even places I haven’t personally traveled. My husband has been going to Mexico quite a bit for work lately. Aside from all of the excellent food souvenirs he brings back (tequila, Mexican vanilla extract, tequila, tamarind candy, tequila, agave nectar, tequila), he also brings back stories from all of the awesome meals he eats there.
This Roasted Mexican Street Corn Salad is inspired by the corn on the cob coated in good stuff like cheese and mayo (called elote) that is sold by street vendors in Mexico. Jaw problems prevent me from enjoying two of life’s great joys – chewing gum (oh, how I miss it!) and eating corn on the cob. Missing out on both of those things makes me pretty sad, but cutting all my corn off the cob is OK when I jazz the kernels up with a bunch of tasty ingredients and make a Mexican street corn salad.
Before the jazzing commenced, I roasted the kernels to bring out their sweetness. This salad gets a double dose of spiciness from both diced green chiles and cayenne, but the spiciness is tempered by just a smidge of mayonnaise and sour cream. Cotija or feta cheese work well here to add a bit of saltiness, and make sure you add plenty of lime juice for brightness.
Warning: seriously addictive.
Inspired by elote, this Roasted Mexican Street Corn Salad is a crunchy and spicy salad with just a bit of creaminess. Can be served warm or cold.