Mexican Corn Salad
This blog post is in partnership with Tuttorosso Tomatoes.
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When people use the phrase “street food”, the first thing that leaps to mind is elote. Elote, or Mexican street corn as some of you may know it, is grilled corn on the cob slathered in a delicious creamy sauce full of citrus and spice then topped with cotija cheese. It is truly one amazing culinary adventure. If I had to try and find one negative to this amazing dish, it would be that it does require a bunch of napkins. It is certainly not the cleanest thing out there to eat. But, never fear! That’s where this amazing recipe from Tuttorosso comes into play. This one pot (ok, maybe like two pots) recipe takes the mess out of elote but leaves all the yumminess (not a word I know, but I don’t care).
You will be amazed at the simplicity and taste of this recipe largely in part to the unreal flavor of Tuttorosso Tomatoes. The freshness is far and away the best thing about this recipe. Tuttorosso Tomatoes are not only non-gmo and delicious, but sustainably produced. All things that are so important in this day and age, but are very hard to find in the supermarket aisles. We find our Tuttorosso Tomatoes at Rouses Markets. To find Tuttorosso Tomatoes near you, check out their store locator.
Another fantastic thing about this recipe are the seemingly endless ways it can be used as a side dish. Even though its flavors are very much inspired by south of the border ingredients, it is certainly not limited to only Mexican dishes. If you need a quick break from potato salad this summer at your barbecue, consider this recipe here. The cool, spicy taste complements perfectly to some nicely rubbed ribs. You could also use it as a dip with some tortilla chips (like I did). So do yourself a favor and not only use Tuttorosso Tomatoes in all your recipes, but go check out their website for more incredible recipes. My take on Tuttorosso’s Mexican Corn Salad recipe is below. If you would like to see their original, check it out here!
Ingredients
- 5 ears of corn shucked
- 1 tablespoon of olive oil
- 1 small red onion diced
- 1 jalapeño pepper diced
- 5 green onions chopped
- 1 handful of Cilantro chopped
- 1 can of Petite Diced Tuttorosso Tomatoes
- 1 cup of cotija cheese or queso fresco
- 2 tablespoons of mayo
- 1/4 cup crema or sour cream
- 1/4 cup lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
In a large skillet, heat oil on medium and cook corn in oil until charred.
Combine red onion, jalapeño, green onions, cilantro, diced tomatoes, and cotija cheese in a large bowl and set aside.
Combine mayo, sour cream, lime juice, zest, and seasonings in a small bowl and mix well.
When corn is charred, allow to cool a bit then add to the rest of the veggies.
Add sauce and mix well.
Allow salad to chill in the fridge a bit to let the flavors marry.
Serve with a little more cheese and cilantro on top.
