Mexican Street Corn (Elote) Salad
Salad, Side Dish
broccoli, corn, gluten free, vegetarian
c/90g broccoli florets
c/75g thinly sliced green bell pepper*
c/275g corn kernels
c/70g thinly sliced red onion
tbs/15ml olive oil
+ 1 tbs/60g cotija cheese
– ¼ tsp cayenne
Ground pepper to taste
Lime juice to taste
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.
*Poblanos would also work here for those that like a bit more spice