February 17, 2005
Elotes Salad
We developed this corn salad from the ears of corn sold by Mexican street vendors, which we first encountered many years ago at Chicago's old Maxwell Street market. It is a season to taste and measure by eye project rather than a precise recipe, and has been consistantly popular at potlucks and family gatherings.
frozen corn - 2 16 oz bags
mayonaise - two dollops - heaping serving spoons
parmesan cheese - sufficient to coat mayoed corn
seasoning - to taste, as described
Leave the bags of corn in the refrigerator to defrost. Dump into a microwave-safe mixing bowl and flash for a couple of minutes, just till warm, and drain off any liquid. Add mayonaise and mix, then add cheese and mix until coated and mayo is absorbed. When my wee wifey makes the salad, she uses a tablespoon of adobo seasoning, plus half a teaspoon of red pepper. The adobo is more salt than aything else, so I just use half a teaspoon of red pepper and half a teaspoon of cumin powder. The salad can be served hot or cold, but the flavor improves with a few hours in the refrigerator for the flavor to meld, so flash it again for a few minutes if serving as a side dish.
I have tried to ping you repeatedly for the Carnival of the Recipes, but the Trackback won't take.
But your recipe is listed.
Posted by: Allan at February 18, 2005 05:05 AMHave you ever added green peppers and tomatoes?
Posted by: Punctilious at February 18, 2005 12:19 PM