Elotes is mexican street corn, grilled and charred and then slathered in this…stuff…that makes it delicious. Traditionally, you eat it as corn on the cob. Thing is, I don’t have a grill, so I cam up with the idea of using frozen corn and charring it in the broiler, then mixing it with all this stuff. If I was a pretentious asshat I would call it “deconstructed elotes,” but I’m not, so it’s a mexican corn salad.
Ingredients
1 pound frozen corn, thawed OR 4 ears of corn, shucked
4-6 cloves of garlic, smashed
1/4 cup mayonaisse
1/3 cup sour cream (just use the 1/4 cup from before but mound the sour cream way up)
1-2 ground guajillo chili peppers, or chili powder (I have guajillos around so it’s easy for me, but chili powder should substitute just fine)
1 bunch of cilantro, chopped
1/2 an onion, finely chopped (omit if using grilled corn cobs)
1 bunch of green onions, chopped (omit if using grilled corn cobs)
2 tablespoons lime juice
1/2 cup crumbled cotija cheese (pretty sure you could substitute parmesan for this. It wouldn’t be the same but it’s in that ballpark. If you wanted to go that route, use basil instead of cilantro, and omit the chili powder )
Directions
The corn might be the hardest part. If you have ears of corn, great! Grill them on medium high heat, turning every 5 minutes or so. You want them charred but not totally black. Maybe half black, half yellow when you’re done.
I do not have a grill, so if you’re like me, and using frozen corn, throw that stuff in a baking dish. Set your broiler to high and throw the corn in. Stir it every 5-10 minutes. After 20-30 minutes, the corn should be blackened all over. Take it out of the oven and set it aside to cool.
Take everything else and just throw it in a bowl and mix it up. It a’int rocket science here.
Mix all this up with your blackened frozen corn, and serve as a salad. Or, if you’re using the ears of corn, roll them in the mixture before serving.
eatbensmeat 