16 WAC Magazine | wac.net
taste
street food salad
Elote
Salad
Step 1
• 2 T. olive oil
• Kosher salt, to taste
• 4 ears fresh corn, shucked and
kernels cut off (about 3 C. kernels)
Heat oil in a large non-stick skillet
over high heat. Add kernels, season to
taste with salt, toss once or twice, and
cook without stirring until charred on
one side, about two minutes. Toss corn
again and cook another two minutes
without stirring. Repeat until well
charred all over, about 10 minutes total.
Transfer to a large bowl.
Step 2
• 2 T. Mexican crema
• 2 oz. Cotija cheese, finely crumbled
• ½ C. scallion greens, finely sliced
• ½ C. fresh cilantro leaves, finely
chopped
• 1 red bell pepper, finely diced
• 1 jalapeño, seeded, stemmed, and
finely chopped
• 1–2 medium cloves garlic, minced
• 1 T. fresh lime juice
• Ancho chili powder, to taste
Add all ingredients to corn and toss to
combine. Taste and adjust seasoning
with salt and chili powder to your liking.
Serve immediately.
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A classic Mexican street food, elote (eh-lo-tey)
typically takes the form of roasted corn on
the cob slathered in crema and topped with
salty Cotija cheese, lime, and chili powder. At
Jubilee, WAC Executive Chef Eric Floyd will be
serving it salad style with sweet red peppers
and fresh greenery. The favorite trio of crema,
Cotija and lime remains. This recipe serves
four to six people.
