1jalapeño pepperseeded and stemmed, finely chopped
1 to 2medium cloves garlicpressed or minced on a Microplane grater (about 1 to 2 teaspoons)
2tablespoonsmayonnaise
1tablespoonfresh lime juice from 1-2 limes
Chile powder or hot chile flakesto taste
Instructions
Prep Salad Ingredients
Clean and chop romaine lettuce. Slice tomatoes, if desired. Set aside.
Prepare Elotes:
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
Add 2 oz cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste.
Notes
This salad can be a brought to school or work in a mason jar.
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