Elote Recipe Off the Cob
Your favorite flavors from Mexican street corn in an easy to eat off the cob salad recipe. Grilled ears of corn get dressed with bright and zesty dressing.
Servings: 8
Calories: 134kcal
Equipment
- large bowl
- Sharp Knife and Cutting Board
Ingredients
- 6 ears corn
- ½ cup Mexican Crema
- 1 small Lime juice
- 1 small lime zest
- 1 ½ tablespoon red onion minced super fine
- 1 tablespoon cilantro
- ½ teaspoon Chili powder
- ¼ cup qeuso fresco aka cotija cheese
- salt and pepper
Instructions
- Preheat your grill to 400˚F with the lid closed. While the grill heats, prepare the corn.
- Remove the outer corn husks and washed the cobs, drizzle each corn cob with avocado oil and lightly season with salt and pepper
- Place each corn cob directly on the grill grates of a grill heated to 400˚F and cook for 10-15 minutes total, rotating once.
- While the corn cooks, make the dressing. In a large bowl combine the lime juice and zest with the crema, red onion, chili powder, minced cilantro, salt and pepper.
- After the corn has cooked, cut the corn kernels off the cobs. Transfer the cooked corn to the bowl with the crema mixture and fold to combine. Sprinkle queso fresco on top of the corn salad and garnish with extra cilantro and lime wedge for serving.
Video
Nutrition
Calories: 134kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 14mg | Sodium: 136mg | Potassium: 274mg | Fiber: 2g | Sugar: 7g | Vitamin A: 360IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 1mg