Elote-Inspired Chopped Salad Recipe
Here’s a fresh, creamy, and flavorful Elote-Inspired Chopped Salad-all the sweet, smoky, and tangy flavors of Mexican street corn, but in crunchy salad form.
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Ingredients:
For the Salad:
3 cups fresh corn kernels (from about 4 cobs) grilled, roasted, or pan-seared
1 red bell pepper, diced
1/2 small red onion, finely diced
1 cup cherry tomatoes, halved
1 large avocado, diced
1/4 cup fresh cilantro, chopped
1/2 cup cotija cheese (or feta), crumbled
4 cups chopped romaine lettuce (or a mix of greens)
For the Dressing:
1/3 cup mayonnaise
2 tablespoons sour cream or Greek yogurt
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon honey (optional)
Salt and pepper, to taste
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Instructions:
1. Cook the Corn:
Grill, roast, or pan-sear corn kernels until lightly charred (about 5-7 minutes). Let cool slightly.
2. Make the Dressing:
In a small bowl, whisk together mayonnaise, sour cream, lime juice, olive oil, chili powder, smoked paprika, honey, salt, and pepper until smooth.
3. Assemble the Salad:
In a large mixing bowl, combine corn, bell pepper, onion, tomatoes, avocado, cilantro, and romaine.
4. Dress the Salad:
Pour the dressing over the salad and toss gently to coat.
5. Finish with Cheese:
Sprinkle cotija cheese over the top just before serving.
6. Serve:
Enjoy immediately for the freshest texture, or chill for 20 minutes for a colder, more refreshing salad.
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Tips:
For extra spice, add a pinch of cayenne pepper or drizzle with hot sauce.
You can swap romaine for shredded cabbage for a crunchier bite.
If using frozen corn, thaw and dry it well before charring.
