Elote Corn Salsa
Ingredients
- Grilled corn – either grilled on the cob and sliced off, or you can use canned corn and cook on the stove/griddle.
- Diced Red onion
- Diced jalapeno
- Cotija cheese (crumbled)
- Mayonesa (Mexican mayonnaise with lime, available at Kroger in the condiment aisle)
- Cilantro
- Salt and pepper to taste
Directions
For about 4 ears of corn, you’d probably only need ½ – ¾ of a red onion, one jalapeno, and a small jar of mayonesa, but you’re really able to add as much of each of these as you like to your taste preferences.
1. Grill corn, then cut off the cob and leave to cool.
2. Chop onion, cilantro, and jalapeno
3. Mix cooled corn, chopped vegetables, crumbled cheese, and mayonesa. Season to taste and add more of each ingredient to your preference.
4. Chill before serving.
Recipe from Kaleigh Devilbiss
Complimentary Recipe
Mexican-Inspired Chicken Thighs
Ingredients
For Mexican-inspired chicken thighs
One pound of boneless skinless chicken thighs
Marinade:
- ½ cup lime juice
- ¼ cup olive oil
- 1 can Chipotle Peppers in Adobo Sauce
- 2 tbsp cumin
- 3 cloves garlic
- 2 tsp salt
- 2 tsp pepper
- Add Cayenne or Red Pepper flakes if you like it spicy!
Directions
Blend the marinade ingredients until a red smoothie-like consistency is formed. Pour over chicken thighs and marinade for at least three hours, but it’s best to marinate overnight.
For best results, grill chicken thighs. The next best option is to cook on a hot cast iron.
Serve on White Corn tortillas that have been warmed on the grill, in a sauté pan, or in the microwave. Add grilled chicken, elote corn salsa, and a lime wedge.
Recipe from Miranda Obermiller
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