Ensalada de Elote “Mexicana”
Mexican style corn salad
- Large Mixing bowl
- 6 Ears Corn (roasted and taken off the cob)
- 1 Red Onion (diced)
- 2 Avacados (chopped)
- 1 can Black Beans (drained)
- 1 Red Bell Pepper (chopped)
- 1 Green Bell Pepper (chopped)
- 2 cups Mayonnaise
- 2 Chipotle chile in adobo sauce (chopped)
- 1-2 Serrano Chilies (diced)
- 1 cup Mexican Crema (or sour cream)
- 2 Limes (zested and juiced)
- 1 cup Cotija Cheese
- 2 Garlic Cloves (minced)
- 2 Tbsp. Ancho Chili Powder
- ½ cup Cilantro
- 2 tsp. Mexican street corn seasoning
Roast the corn on the cob in a skillet or grill until lightly charred on all sides, then take off the corn from the cob and place into the large mixing bowl.
Dice and chop up all the ingredients listed above and also place into the large mixing bowl.
Mix in the Mayonnaise, Creama, and seasonings into the mixing bowl along with the veggies. Top with the cotija cheese, lime zest and lime juice
Taste for salt and pepper then cover and place in refrigerator for at least 30 minutes to get cold and serve
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