Elote Corn Salad
This easy salad screams of summer! Fresh corn, herbs, and seasonings make a memorable side dish for your next BBQ!
Servings: 8
Ingredients
- 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
Instructions
- 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.