Elote Salad

With Memorial Day right around the corner, it’s starting to feel like summer out there and time to break out the grill. This summer elote salad is perfect for any side dish, and a play off the favorite elote street corn. The charred sweet corn it’s tossed together with lots of garlic, cilantro, lime and creaminess from the mayo and sour cream, and a little queso fresco or cotija cheese. So good!

Ingredients

• 5 ears of corn, shucked
• 3 garlic cloves, peeled and minced
• 1/4 cup red bell pepper, minced
• 1 tbsp. jalapeno, minced
• 1/4 cup cilantro, minced
• 2 tsp. ground cumin
• 1 lime, juiced
• 1/3 cup mayo
• 1/4 cup sour cream
• 1/3 cup queso fresco, crumbled

Directions

Fire up the grill and char the corn on all sides for about 8-10 minutes on all sides. Cut the kernels off the cob. In a medium bowl add the corn kernels, garlic, bell pepper, jalapeno, cilantro, cumin, lime juice, mayo, sour cream. Toss it all together until evenly coated and combined. Season with salt and pepper then sprinkle in the queso fresco and toss. Garnish with cilantro. Enjoy!