Elote Salad with Radish, Avocado, Lime and Cotija

Name: Elote Salad with Radish, Avocado, Lime and Cotija
Yield: 10
Ingredients: 12.0each Ears of corn, cleaned and boiled; 2.0each Jalapeno, seeded, chopped; 450.0g Tomato, deseeded and cut in cubes; 160.0g Red onion, small, finely chopped; 8.0g Cilantro; 0.0pinch Salt and pepper to taste; 240.0ml Hellmann's® Classics Garden Herb Vinaigrette 2 x 3.78 L; 2.0each Avocados; 4.0each Lime, zested and juiced; 200.0g Greek yogurt, plain; 122.0g Cotija cheese, crumbled; 450.0g Radishes, julienned; 34.0g Cilantro cress; 20.0g Popcorn, salted

The traditional Latin street food is transformed into a salad with fresh corn off the cob, a light avocado sauce, crumbled cotija cheese, and playfully garnished with salted popcorn.

...

Prepare the Corn

Ears of corn, cleaned and boiled 12.0 each
Jalapeno, seeded, chopped 2.0 each
Tomato, deseeded and cut in cubes 450.0 g
Red onion, small, finely chopped 160.0 g
Cilantro 8.0 g
Salt and pepper to taste
Hellmann's® Classics Garden Herb Vinaigrette 2 x 3.78 L 240.0 ml
Hellmann's® Classics Garden Herb Vinaigrette 2 x 3.78 L
Buy it now

x

Sysco

Stewart Foodservice

Gordon Food Service

A1 Cash + Carry

Flanagan

Pratts

Food Service Direct

See more

Prepare the Avocado Sauce

Avocados 2.0 each
Lime, zested and juiced 4.0 each
Greek yogurt, plain 200.0 g

Prepare the Salad

Cotija cheese, crumbled 122.0 g
Radishes, julienned 450.0 g
Cilantro cress 34.0 g
Popcorn, salted 20.0 g

Fast Casual Dining

Spring

Hellmann's®

Limited Service Restaurants

Plant Forward

Delivery / Takeaway

Side

Salads

Vegetables

Colleges & Universities

Casual Dining

Summer

Full Service Restaurants

Retail Food Service

Fall

The traditional Latin street food is transformed into a salad with fresh corn off the cob, a light avocado sauce, crumbled cotija cheese, and playfully garnished with salted popcorn.

...

Preparation

Prepare the Corn
- Preheat a grill on high heat, grill the corn, turning occasionally until slightly charred on each side.
- Remove from the grill and allow to cool. Remove the kernels from the cob.
- Place the kernels in a large bowl and add the jalapeño, tomato, red onion, cilantro, and Hellmann’s Spicy Hatch Chile dressing. Season with salt and pepper. Toss well to combine.
Prepare the Avocado Sauce
- Puree the avocado with lime zest and juice, yogurt and season to taste. Transfer to a squeeze bottle and refrigerate until needed.
Prepare the Salad
- Serve slightly warm or at room temperature.
- Dress a plate with the corn salad. Squeeze dots of the avocado sauce throughout the salad. Sprinkle the cheese on top together with the radished, cilantro cress and popcorn.