Warm Mexican Corn Salad
posted June 21, 2012 by means of Gina
Sweet summer season corn flippantly covered with lime infused mayonnaise with a slightly of scorching chili powder and shredded cojita cheese.
Inspired by means of a very talked-about Mexican side road meals known as elote, an ordinary side road meals of grilled corn, smothered with mayonnaise and crowned with shredded cojita cheese and chili powder. It’s merely addicting and combines the flavour sensations of candy, highly spiced, bitter and savory. Here in New York, you’ll to find distributors in Hispanic neighborhoods on busy side road corners grilling corn and serving this particular deal with.
There’s a warmth wave in New York this week, so I skipped the grill and cooked the candy corn at the range only some mins. I added some recent scallion and cilantro for colour and taste and beloved this as a facet dish.
Cotija cheese is a company, dry Mexican cheese very similar to a feta, which might be utilized in it’s position if you’ll’t to find it close to you.
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Warm Mexican Corn Salad (Elote)
Servings: five • Size: about three/four cups • Points +: four pts • Smart Points: 7
Calories: 152.five • Fat: four.nine g • Carb: 25.three g • Fiber: three.five g • Protein: five.eight g • Sugar: four.four g
Sodium: 144 mg
- four huge recent cobs of corn
- 2 tbsp mild mayonnaise
- 2 tbsp fat-free Greek yogurt
- 1/2 tsp chili powder (roughly to style)
- 1 tbsp recent lime juice (from part a lime)
- 1 tbsp minced cilantro
- 2 tbsp scallions, minced
- 1/2 cup (40 g) cotija cheese, grated
- five lime wedges for serving
Boil corn in boiling water for five mins, take away from warmth. When cool sufficient to maintain, minimize corn off the cobb. (makes four cups)
In a big bowl mix mayonnaise, yogurt, chili powder, and lime juice; combine neatly. Add corn, cilantro, scallions and cheese and toss. Serve with lime wedges.