Elotes style has got to be one of my favorite ways to eat corn. Grilled corn slathered with mayo, lime juice, cilantro, paprika, and of course cheese- what. a. combo. It is a tough recipe to improve on but last weekend we just might have done it.
Over a dinner of BBQ chicken with our friends this saturday we decided to take this Mexican street corn classic to a new, slightly spicier, level. I decided to take the "salad" approach as I am not a big fan of corn on the cob and it is better for leftovers. This recipe serves 4-6+ (and trust me you want those leftovers).
- 8 ears of corn
- 1/4 cup veganaise (or mayo)
- 2-3 tbs of lime juice or approx the juice of 1 1/2 limes
- 2 tbs gochujang paste (I recommend the sesame variety of this brand, available at Whole Foods) Add more if you like the flavor and spice as much as I do
- 2 tsp paprika
- 1/2 cup cilantro
- 1/4 cup crumbled feta cheese of cojita cheese
- Lightly rub shucked corn with a neutral oil (safflower, grape seed, canola)
- Grill corn on a grill or grill pan until slightly charred in a few areas (about 10 minutes total)
- Meanwhile mix veganaise, lime juice, gochujang paste, and paprika into a dressing. Taste and adjust ingredient levels to your liking.
- When corn has cooled enough to handle use a sharp knife to cut the kernels off the cob. This portion of the job proves a bit messy but our dinner guest, Lindsey, had an amazing trick: Place a small cereal bowl upside down inside your serving dish/bowl, use the cereal bowl as a stand for the butt of your corn and then shave down the sides- the kernels will land neatly into your serving bowl! For some context on what this looks like check out these hacks. The bundt pan technique shown in the link- while I am sure is effective- dirties another dish so I am partial to Lindsey's genius approach.
- Add desired amount of dressing and garnish with cilantro and cheese
- Salt to taste and serve!
This salad is good served cold or warm, as a side, in tacos, or as a salsa! Enjoy!