Mexican Street Corn (Elote) Salad
Servings: 4 people
Ingredients
- 2 c/90g broccoli florets
- 1 c/75g thinly sliced green bell pepper*
- 1 ¾ c/275g corn kernels 2 ears
- 1/3 c/70g thinly sliced red onion
- 1 tbs/15ml olive oil
- ¼ c/60ml crema
- ¼ c + 1 tbs/60g cotija cheese crumbled
- 1/8 – ¼ tsp cayenne
- Ground pepper to taste
- Lime juice to taste
Instructions
- Heat oil med high
- Cook broccoli for 30 seconds to lightly char in a couple places.
- Reduce to med and add corn. Cook further 2 minutes until there is some colour on the kernels and it is a bit soft. Remove from heat and cool to room temperature.
- Toss corn and broccoli with remaining ingredients, adding cayenne and ground pepper to taste. Squeeze lime juice over it just before serving.
Notes
*Poblanos would also work here for those that like a bit more spice