MEXICAN STREET CORN SALAD (ELOTE DECONSTRUCTED)

INGREDIENTS

• 5 ears corn on the cob (or 2 16-ounce bags frozen corn, thawed and drained)
• 2 Tablespoons olive oil
• 1/2 small red onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 jalapenos, seeded and diced (For less heat, use fewer. For more heat, add more.)
• 2 teaspoons minced garlic
• 2 tablespoons mayonnaise
• 2 tablespoons Mexican crema (or sour cream)
• 1/2 cup Cotija Cheese crumbled
• 1/3 cup cilantro chopped
• 1/4 cup lime juice (Juice from about 2 limes)
• 1 dash Chili Powder

INSTRUCTIONS

1. Remove kernels of the corn from the cob. 
2. Add oil to large skillet over medium heat.
3. Add corn to skillet and stir. Cook for about 5 - 7 minutes or until the corn starts to char.
4. Remove the corn and place in a bowl.
5. Add remaining ingredients, except chili powder, in the bowl and stir until everything is combined.
6. Refrigerate until ready to serve. Just before serving, garnish with jalapeno slices, chopped cilantro, extra crumbled cotija cheese, and a dash of chili powder.

SOURCE : flavormosaic.com

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