Elote Corn Salad
This easy salad screams of summer! Fresh corn, herbs, and seasonings make a memorable side dish for your next BBQ!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 8 ears corn choose organic!
- juice of 1/2 lime 1-2 Tablespoons
- 4 T mayo I like Vegenaise
- 1/4 t paprika
- 1/4 t chili powder
- 1/4 t garlic powder
- 1/4 t cumin
- 1/2 t dried oregano Mexican if possible (if using a fine ground oregano reduce to 1/4 t)
- 1/2 t salt
- 2 T nutritional yeast
- 2 green onions thinly sliced
- 1/4 c cilantro chopped
Bring a large pot of water to a boil.
While you wait, prepare your corn. Remove husks and silk and discard.
When the water comes to a boil add the corn (you may need to work in batches)
After about 5 minutes remove the corn from the water and allow to cool for a few minutes.
Working carefully, remove all corn kernels from the cob, either using a corn cobber tool or a knife.
Heat a large pan on the stove (I use my cast iron pan).
Add the corn to the dry pan and allow it to toast and brown for 1-2 minutes.
Remove from pan and place in a large bowl.
Mix all of the dressing ingredients together—juice of lime, mayo, paprika, chili powder, garlic powder, cumin, oregano, salt, and nutritional yeast. Pour over the corn.
Add the green onions and cilantro.
Mix well and serve at room temperature.