Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 8

Elote, Mexican-style street corn, inspired this tangy, smoky, slightly creamy side dish. Three jalapeños give this salad a real kick; make it milder by substituting mini sweet peppers. Serve this salad by itself at a cookout or alongside grilled flank steak and warm tortillas for an easy taco night.

How to Make It

Step 1

Preheat grill to medium-high (about 450°F). Brush corn with mayonnaise; sprinkle with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill corn, covered, turning occasionally, until charred and tender, 10 to 12 minutes. (Kernels may pop.)

Step 2

Brush onion and jalapeños with oil; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill onion and jalapeños, covered, turning occasionally, until charred and tender, about 5 minutes.

Step 3

Cut kernels from corn into a large bowl. Chop onion and jalapeños; add to corn kernels. Stir in cilantro and lime juice; serve immediately.