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Elote Corn Salad
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Brief Description
Tangy, Mexican-influenced salad
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Main Ingredient
Corn
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Category: Vegetable salads
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 9/8/2012, Chefs Josh Habiger & Erik Anderson, The Catbird Seat, Nashville, TN
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Sep 08, 2012
Number of Servings:
Ingredients:
- 6 ears - Corn shucked
- 1 cups - Olive Oil plus extra
- - Kosher Salt & Pepper to taste
- 1 - Egg
- 1 - Egg Yolk
- 2 - Limes juiced and zested
- 1 tablespoons - Pimenton or other smoked paprika
- 1 cups - Canola Oil
- 1/2 - Red Onion diced
- 3 - Jalapenos seeded, pith removed, diced
- 1 cups - Cilantro finely chopped
- 3/4 cups - Cotija Cheese or Ricotta Salata crumbled
Directions:
1. Heat a grill to medium-high. Brush corn with olive oil and season with salt and pepper. Arrange ears on grill. Using tongs, turn corn as it browns, until all sides are charred and tender, about 5 minutes. Let cool slightly before cutting kernels off cob.
2. In a food processor, blend egg, egg yolk, lime juice and zest, pimentón and 1½ teaspoons salt until well mixed, about 10 seconds. Keep food processor running and very slowly drizzle in oils and wait for mixture to emulsify and thicken. Stop once it resembles creamy mayonnaise, 1-2 minutes after you've begun to pour in oil.
3. Toss kernels with onion, jalapeño, cilantro and cheese. Fold in just enough mayonnaise to lightly coat, about ½ cup. Season with extra mayonnaise, lime juice and salt, to taste.
4. Garnish salad with extra cilantro and cheese.
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