Description
A twist on Elotes: grilled corn on the cob with sour cream, mayo, spices, cotjia cheese, and cilantro. If you love Elotes, make sure to give this salad version a try!
Ingredients
Units
Scale
- 4 sweet corn on the cob
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 4 ounces cotija cheese
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons cilantro, minced + extra for garnish
- 1 head butter lettuce, cleaned, core removed, and roughly chopped
- 1 avocado, thinly sliced
- 2 cups cherry tomatoes, halved horizontally
- Extra virgin olive oil
Instructions
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle each cob of corn with 1 tablespoon olive oil and liberally sprinkle salt and pepper on each one. Using tongs, place on the heated grill. Cook each side until grill marks form and corn kernels are softened, about 10 minutes total. Drizzle with more olive oil if necessary.
- Remove from heat when done and let cool. Slice corn kernels off the cob in to a medium bowl.
- Stir in mayonnaise, sour cream, cotjia cheese, paprika, chili powder, cayenne pepper, cilantro, and tomatoes. Mix until combined.
- Plate corn mixture on top of butter lettuce. Top with sliced avocado and more cilantro as desired. Enjoy!