Deconstructed Elote Salad

Filed under: Recipes , Tags: , , , — Author: Caron Golden , July 8, 2019

Now that we’re officially living the summer life, we really need to talk corn. Beautifully grilled corn on the cob is a classic summer treat, but those of us who live near the Mexican border take that a step further with elote, or Mexican Street Corn. With elote you get a corn on the cob that’s beautifully grilled and then sprinkled with salt and chile powder before being slather with mayonnaise or Mexican crema (think sour cream), and topped with a sprinkling of cotija cheese and squeeze of lime juice.

I’ve posted about elote before, but that was off-season, using Brussels sprouts. This week I’ve got yet another version of elote from APPCA member Anne Blankenship, who lives and runs her personal chef business, “Designed Cuisine,” in Dallas. When I posted a link to traditional elote on our Facebook page, Anne immediately came back with her version of a deconstructed elote salad. And, because she’s such a generous chef, was happy to share her recipe.

“I was looking for a Mexican-themed side dish for a client and found this; an alternative to guacamole or Mexican rice,” she said. “I loved the idea. And much as people love guacamole, it looks pretty ugly after it sits awhile. 

Anne pointed out that this can be great for picnics and it’s versatile. You can certainly add additional ingredients, per your clients taste.

“You can serve this dish chilled, at room temperature, or warm,” Anne said. “In all the recipes I read said it was great for picnics and pot luck parties. I read through a LOT of recipes as I wanted to see what each one had to offer and the different variations available.  It’s great because you can add things like the diced red bell pepper or avocado if you want.  It definitely says add the lime, as the dish needs that acid to complete the flavor. I already had a black bean and roasted corn salad in my repertoire but this was more “cool” to me. For that black bean/roasted corn salad I roasted the frozen corn in the oven but who wants to turn on the oven in the summer (especially in Dallas!)  So I loved the idea of the iron skillet on top of the stove for roasting (since neither I nor many of my clients have grills).”

And how’s this for a catering idea:

“I even helped cater an event here one time and they had an “Elote Bar” which was a cool idea,” Anna noted. “They had the charred corn kernels in a chafing dish and then all the toppings in large martini glasses (for effect) so you could add your own toppings.  It was a big hit, and something different than your usual canapes.”

After reading a bunch of different versions of elote salad, Anne pulled this one together. “I had to eliminate the green onions because my client is allergic. I only made it once but it was really good!  I really liked the idea of charring the corn in an iron skillet too.”

Deconstructed Elote Salad
From Anne Blankenship
Yield: 4 servings
Note: You can make it with frozen corn kernels roasted/charred in an iron skillet (which is great if you don’t have a grill).

Ingredients
4 ears of corn, husked OR 24 ounces frozen corn (NOT thawed)
2 stalks green onions, sliced thin
½ teaspoon neutral-flavor vegetable oil
1/3 cup sour cream or Mexican crema
1/4 cup mayonnaise
½ cup finely crumbled cotija or feta cheese (plus more for serving)
½ teaspoon smoked paprika
½ teaspoon chili powder (or more to taste)
¼ teaspoon garlic powder
1/4 cup cilantro leaves, finely chopped (plus more for garnish)
1/4 teaspoon kosher salt, or to taste
Fresh ground black pepper, to taste

Options you can add:
½ red bell pepper, diced
½ fresh avocado, diced
1 clove garlic, minced

1 lime, cut into wedges (For serving)

Instructions
Roast ears of corn: Soak corn with husks still attached in water for 1 hour prior to grilling.
Grill corn with husks on until charred–about 5 to 8 minutes. Let cool, then shuck ears and remove corn kernels. Set kernels aside to cool.

If using frozen corn, heat vegetable oil in an iron skillet. Add corn and green onions and roast on stovetop over medium-high heat for approximately five minutes, until charred. Set corn aside to cool.

In medium bowl, combine sour cream, mayonnaise, cheese of choice, smoked paprika, chili powder, garlic powder, cilantro, and salt and pepper. If you are including any of the optional ingredients, add them now. Mix well with small spatula. Add cooled corn and mix well. Refrigerate before serving.

May add extra cheese, onions, cilantro, paprika and/or chili powder when serving

NOTE: Salad needs lime juice for the acid when serving; do not leave it out.

Do you have an unforgettable summer recipe you’re just starting make this season? Any you want to share with readers?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

Brussels sprouts in the Style of Elotes

Happy 2017! With the holidays in the rear-view mirror now, we’re guessing clients are asking you for more healthy meals. Maybe they’re going vegetarian–or at least cutting back on meats. This dish isn’t the most low fat, but let’s say it’s for those times when clients want a vegetable dish but also want a little indulgence. Plus, you can make the Spicy Chipotle Mayo on its own to serve on sandwiches or top tacos or tostadas. It’s wonderfully versatile.

If you’re familiar with elotes you know that they’re a summertime treat–traditional Mexican street food in the form of corn on the cob that’s been grilled to smoky perfection, sprinkled lavishly with salt and chile powder, then slathered with mayo or crema, and topped with cotija cheese and lime juice. One crunchy bite yields layers of popping flavors and textures.

Of course, corn is summer crop. So what to do when it’s unavailable? One of my favorite hang outs is Galaxy Taco in La Jolla. Its chef de cuisine Christine Rivera says take the basic concept and extend it to other vegetables–in this case, Brussels sprouts.

For the Brussels sprouts dish the idea was to create the same flavor profile as traditional elotes, but use vegetables currently in season. I love the charred, smoky flavor the roasting gives the Brussels sprouts. Combining them with the heat and richness of the Spicy Chipotle Mayo, the acid of the lime juice and the salty cheese creates a lively bite that makes you just keep digging in. It brightens the fundamental earthiness of the Brussels sprouts. I can see making this dish with corn kernels, with cauliflower, string beans, carrots, and baby artichokes. It’s just a perfect side to add to your repertoire for clients.

Adding the ingredients

While the finishing of the dish is done in a cast iron skillet, Rivera pre-cooks the Brussels sprouts to cut the working time. Here she roasts them in a pan with olive oil. She also makes the Spicy Chipotle Mayo ahead of time so that the flavors come together. Be sure to get everything prepped before starting because the stovetop cooking goes very quickly.

Brussels sprouts in the Style of Elotes (Street Corn)
Christine Rivera of Galaxy Taco
Yield: 4 to 6 servings as a side dish

You can use Brussels sprouts—or other vegetables you enjoy—to make this dish when corn is out of season. Or instead of corn, if you like. If you make it with corn, you can grill the corn on the cob and add the ingredients when you serve the corn (traditional style) or remove the corn from the cob and prepare it as directed below. Be sure to mix up the Spicy Chipotle Mayo ahead of time so the flavors will meld. Once you get started with the cooking process it will take about five minutes so you want everything prepped and ready to go.

1 pound Brussels sprouts, cleaned, trimmed, and halved
Extra virgin olive oil
¼ cup cilantro, chopped, reserving 1 teaspoon for garnish
Salt to taste
1 tablespoon Cotija cheese plus 1 teaspoon for garnish
1 lime, cut in half
Spicy Chipotle Mayo (see below for recipe and make ahead of time*)

Spicy Chipotle Mayo
1 cup mayo
1 chile from a can of chipotle chiles in adobo sauce (you can find this in your local supermarket)
1 teaspoon salt
1 tablespoon lime juice

Combine and mix all ingredients together. Refrigerate until ready to use.

IMG_6462

Preheat oven to 350 degrees. Toss Brussels sprouts in extra virgin olive oil and salt. Roast Brussels sprouts for about 15 to 20 minutes (depending on size) and let them chill.

Place a pan on the stove at a low medium heat, add extra virgin olive oil. Once the pan is hot add Brussels sprouts. Toss them to cook evenly, then add cotija cheese, cilantro (saving some for a garnish), and lime juice from half a lime. Stir for about 5 minutes on low to medium heat. Remove from heat and add the chipotle mayo. Stir well to insure that the mayo is evenly distributed. Place in a bowl and sprinkle the reserved cotija cheese and cilantro on top and squeeze the second half of the lime.

Christine Rivera and dish2

What new dishes are you incorporating this year for clients? Any you want to share with readers?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!