Elote Salad (Mexican Street Corn)

Makes 4 servings

This Mexican side dish is savory, sweet and spicy all at once. Corn sizzles with red onions, green bell pepper in a garlic, lime and paprika blend before entering a mixing bowl where we turn up the taste to 100. Crumbled feta adds a hint of saltiness, and fresh cilantro mixed with our tangy garlic dressing balances this summertime salad to perfection. And for those who plan to talk about it with their friends, it’s pronounced eh-loh-tay.

CONTAINS:

eggs, dairy

Ingredients

Mayonnaise Dressing

Mayonnaise 1 tbsp.

Garlic, minced 1/4 tsp.

Lime Juice 2 tsp.

Paprika 1/4 tsp.

Kosher Salt 1 pinch.

Black Pepper, ground 1 pinch.

Elote

Wesson Corn Oil 1 tbsp.

Corn, kernels (frozen) 2 cups.

Red Onion, small dice 1 tbsp.

Green Bell Pepper, small dice 2 tbsp.

Garlic Powder 1/2 tsp.

Lime Juice 2 tsp.

Paprika 1/2 tsp.

Feta, crumbled 2 tbsp.

Black Pepper, ground 1 pinch.

Cilantro, rough chop 1 tbsp.

Green Onion, sliced thin 1 tbsp.

Garnish

Cilantro, whole leaves 1 tbsp.

Method

Mayonnaise Dressing

In a small bowl, whisk together mayonnaise, garlic, and lime juice until properly incorporated. Season with salt and pepper. Cover and set aside.

Elote

In a small bowl, whisk together garlic powder, lime juice, paprika and pepper. Set aside. Heat Wesson Corn Oil in a large pan over medium-high heat.

Once pan is hot, add red onion, green bell pepper, and cook for 30 seconds, stirring continuously to not burn.

Add corn and cook for another 2 minutes until heated through and corn starts toasting just slightly. Add Garlic Lime mixture and continue cooking for 1 minute.

Remove from heat and transfer to a large mixing bowl.