I live in coastal Southern California and the weather here is pretty perfect most of the year, but it’s especially gorgeous during the summer. This means that I mix things up a bit in the kitchen and focus on making dishes that are high quality, quick and a little exotic.
Think staycation worthy meals.
One of my favorite things to make is pescatarian-friendly Mexican style street corn or elote corn. Along side grilled fish or a toasted whole-wheat tortilla it is so good.
This Elote grilled Mexican street corn salad recipe takes about 10 minutes to assemble and uses frozen prepared roasted corn from Trader Joes and ingredients that I always have available from my weekly meal prep. Simple, delicious and cost effective. You gotta make this!
Some versions of this dish use mayo, mine does not. I’m not a fan of mayo so I eliminated this ingredient and instead drizzled Mexican crema on top for garnish. I also add grilled zucchini to my elote because it tastes good, gives the dish more texture and adds a second layer of nutrition (protein, vitamin C, potassium, etc.)
This is on of those no-recipe recipes. Use my instructions as a guide but get creative with making your version of this dish.
- 2 cups roasted corn
- ½ red onion, chopped
- ½ cup cilantro, chopped
- 1 whole tomato, diced
- 2 large grilled zucchini, diced
- ¼ cup cotija cheese
- ½ fresh lime
- 2 teaspoons avocado oil
- Mexican crema for garnish
- Sea salt and black pepper to taste
- Mix the roasted corn, red onion, cilantro, tomato, zucchini, avocado oil, lime and cotija together. Taste for seasoning – the cotija can be a little salty so now is your time to decided on the amount of salt to add. Add salt and pepper as desired. Add to serving bowl and drizzle Mexican cream on top for garnish.