Elote Grilled Mexican Corn Salad
Ingredients
6 6 servings (approx. 1/2 cup each)
Scaled from 6 6 servings (approx. 1/2 cup each)
- 6 Ears Sweet Corn, husked
- ⅓ Cup Crema
- 4 Tablespoons Lime Juice
- ½ Teaspoon Ground Cumin
- ¾ Teaspoons Smoked Paprika
- ½ Teaspoon Chili Powder
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Salt
- ½ Cup Cotija
- ½ Onion Red
- ½ Bunch Cilantro
Instructions
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Heat a grill to medium heat.
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Add the corn, turning occasionally until slightly charred on each side.
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Remove from the grill and allow to cool for a few minutes.
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Holding the corn by the small end, cut off all of the kernels.
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Place the kernels in a big bowl and add all remaining ingredients.
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Fold gently with a rubber spatula, seasoning with additional salt as needed.
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Serve slightly warm, room temperature or cold.
Nutrition
Per serving
| Calories | 195 |
|---|---|
| Fat | 9 |
| Saturated fat | 4 |
| Trans fat | 0 |
| Unsaturated fat | 5 |
| Cholesterol | 22 |
| Sodium | 315 |
| Carbohydrates | 26 |
| Fiber | 3 |
| Sugar | 6 |
| Protein | 6 |