Happy Memorial Day! Staying home? Perfect time to BBQ!
Having lived in Los Angeles from birth up to about three years ago, warmer weather reminds me sitting in its urban parks with sprawling views of the DTLA skyline and the sounds of the bells from street vendors hustling their goods. And if you have ever spent the afternoon lounging along Echo Park Lake, you know I am talking about: Elote.
Elote is an amazing and simple recipe of sweet corn mixed with rich seasonings making it the perfect savory snack. But, it’s not the easiest to share with friends and can be a bit messy. So, with summer creepin in I have made it into a grilled salad which is a perfect dish to BBQ at home or to be enjoyed on its own.
What You Need:
4-6 Ears Yellow Corn - Shucked (can use canned/frozen corn, too)
Mini Bell Peppers - sliced
1 Jalapeno - seeds removed, Chopped
A few thin slices Red Onion - Chopped (to taste)
Cilantro - Chopped
Crema Mexicana
Cojita Cheese
Salt
Pepper
Granulated Garlic
Oregano
Smoked Paprika
Chili Powder
Cayenne Pepper - optional
What To Do:
Heat BBQ to high.
Once the corn is shucked and all strings removed, lather each ear with a decent amount of butter, salt, and pepper.
Place each ear on grill and rotate until grilled to taste.
*If using canned/frozen corn - heat a skillet on high with butter. Sautée and brown until desired.
Let cool until easy to hold.
Carefully cut off kernels from corn with a sharp knife.
Add in cut vegetables and season to taste and stir till combined.
Add in crumbled cojita cheese to desired amount. (I suggest going light and then adding more if needed)
Drizzle in crema mexicana right before serving and stir again.
Garnish with additional cilantro, cojita, and chili powder.
Serve immediately!
