Elote-style roasted corn, an homage to Mexican street corn. Gluten-Free | Vegetarian | Mexican
Course: Side Dish
Keyword: elote-style corn salad, Mexican street corn salad, Roasted Mexican street corn
Author: Whitney Reist | Sweet Cayenne
6earsof corn (roasted, seared, shucked, and kernels cut off)
2mediumpoblano peppers (roasted under broiler 8-10 minutes)
2tablespoonsolive oil mayo
3tablespoonsfresh lime juice (about 2 limes)
1tablespoonTajin chile-lime seasoning
⅓cupbasil leaves, roughly chopped (or cilantro)
Preheat oven to 350℉. Place whole ears of corn on a baking sheet. Roast for 30 minutes. Remove from oven and let cool for 15 minutes before handling.
While the corn is cooling, preheat your broiler on high. Place the poblano peppers on the baking sheet. Broil (with the rack placed 12 inches from the broiler for 4-5 minutes on each side until all sides of the pepper are lightly charred. Remove from oven and let cool.
Shuck to corn husks and remove all silk. Sear the corn lightly on all sides in a skillet over medium-high heat, about 1 minute per side. Rub the butter all over each ear of corn. Use a serrated knife to carefully remove the corn kernels from the cob. Place kernels in a large bowl.
Finely chop the poblanos, discarding the core and seeds (no need to peel the pepper). Add the chopped pepper into the bowl of corn.
In a small bowl, combine the mayo, lime juice, Tajin, black pepper, salt, cheese, and basil. Add to the corn and peppers. Toss lightly to combine thoroughly. Serve immediately or chill for up to 4 hours before serving.
Leftovers will keep for up to 3 days in the fridge.