Chef Cassidy's Elote (Mexican Street Corn) Salad

I don’t know if there’s a tastier way to enjoy corn on the cob than Elote, a popular Mexican street food smothered in a creamy mayo sauce and topped with chili powder, cheese and lime. Our salad version was developed by Relish's Chef Cassidy and served at one of our recent Mexican cooking classes. It was an absolute winner and makes a great side dish for an BBQ or potluck. 

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Ingredients...

• ½ cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
• ¼ cup (60ml) mayonnaise
• ¼ cup (60ml) sour cream or Mexican crema
• ¼ cup finely chopped cilantro leaves and tender stems
• ½ tsp ancho or guajillo chile powder, plus more for serving
• 1 medium clove garlic, finely minced (about 1 teaspoon)
• 4 ears shucked corn
• 2 tbsp olive oil
• 1 lime, cut into wedges

Method...

1. Preheat Grill: Corn can be grilled on a charcoal grill, gas barbecue, or even a grill pan. Bring the grill of choice to a medium high heat.
2. While the grill heats, combine cheese, mayonnaise, sour cream or crema, cilantro, chili powder, and garlic in a large bowl. Mix well and set aside.
3. When the grill is hot, brush oil lightly all over corn. Place corn directly over the hot side of the grill and cook, rotating every 2 minutes, until cooked through and charred in spots on all sides, about 8 minutes total. Remove from grill and set aside to cool slightly.
4. Transfer corn to a bowl with cheese mixture and cut kernels off the cob.  Stir to coat corn on all sides with mixture. Sprinkle it with extra cheese and chili powder and serve immediately with lime wedges.

Makes 4 servings

YOU NEED THESE TOOLS TO MAKE THIS SALAD

• NORPRO Corn Cutter
• Le Creuset Cast Iron Grill Pan
• Mixing Bowl