Elote Salad Recipes

Steps:

• Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high.
• Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes.
• Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with chile powder and serve with lime wedges.

Steps:

• Soak corn in cold water for at least 1 hour.
• Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
• Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.

Steps:

• Preheat a grill to high heat. Oil the grates well.
• Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
• In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
• Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

Steps:

• Equipment: Grill pan, Bundt pan, Large mixing bowl, Medium bowl and whisk.
• Preheat a stovetop grill or outdoor grill over medium high heat. Grill the corn on all sides until charred and cooked through, about 3-4 minutes per side. Remove from grill and let cool slightly. Place the corn with one end standing on the top of a bundt pan, then cut kernels off of the cobs. Place corn in a large bowl and add cooked pasta, scallions, jalapeno, black beans, 1/2 cup queso fresco, chopped red pepper, avocado, cilantro, and salt and pepper to taste.
• To make dressing, in a medium bowl, whisk salsa, vinegar, 1/2 teaspoon chili powder, honey, olive oil and salt until well combined. Pour dressing over pasta salad and stir to combine. Plate salad and top with tortilla strips, crumbled queso fresco, pinch chili powder, cilantro sprig and a lime wedge.

Steps:

• For the Salad:.
• In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
• Preheat a large cast iron skillet over high heat. When smoking, add olive oil, swirl to coat and add corn. Season with salt and pepper, toss to coat and place a lid or overturned skillet on top to prevent corn popping. Cook, carefully lifting lid to stir occasionally, until corn is darkly charred, about 3 minutes. Transfer to a plate.
• Divide romaine, cabbage, tomatoes, goat cheese and radishes among two serving bowls. Top with tortilla chips, lime wedges and cilantro, and serve with romesco dressing.
• For the Romesco Dressing:.
• Preheat a cast iron skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. Add red bell peppers, season with salt and pepper and cook until charred and softened, about 6 minutes. Transfer to a blender and let cool. Add remaining 2 tablespoons olive oil, mayonnaise, nuts, sherry vinegar, garlic and 1 1/2 tablespoons water. Blend until smooth and season to taste with salt and pepper.
• Dressing can be kept in the refrigerator for up to two weeks.