Elote Salad with Radish, Avocado, Lime and Cotija
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.
Ingredients
Prepare the Corn
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Ears of corn, cleaned and boiled 12 each
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Jalapeno, seeded, chopped 2 each
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Tomato, deseeded and cut in cubes 450 g
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Red onion, small, finely chopped 160 g
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Cilantro 8 g
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Salt and pepper to taste
Prepare the Avocado Sauce
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Avocados 2 each
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Lime, zested and juiced 4 each
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Greek yogurt, plain 200 g
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Salt and pepper to taste
Prepare the Salad
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Cotija cheese, crumbled 122 g
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Radishes, julienned 450 g
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Cilantro cress 34 g
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Popcorn, salted 20 g
Preparation
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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.
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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.
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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.