Elote Salad with Southwest Style | Recipes – Meati Foods
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Elote Salad with Southwest Style
The creamy, tangy deliciousness of Elote, but fork-friendly, fire-roasted, and topped with zesty Carne Asada.
Serves: 4
Made with: Southwest Style
Prep time
min
Cook time
min
Total time
0 min
Ingredients
- 2 Tablespoons olive oil
- 1 bunch of spring onions, scallions or a small red onion
- 2 garlic cloves
- 4 ear of corn, charred on a grill (1 ear/person, but will feed up to 6), can also use 3 cups of defrosted fire-roasted corn
- Salt and pepper, to taste
- Juice of 2 limes
- 1/2 cup crema, whole yogurt or sour cream
- ¾ cup (about 3 oz.) cotija cheese, grated & divided
- 1 jalapeno chile, seeded and diced
- 1 fresno chile, seeded and diced
- 1 bunch cilantro, rough chopped, plus more for garnish
- 1 teaspoon smoked paprika, RR prefers La Boite
- 1 teaspoon chili powder, RR prefers Gephardt
- 1 teaspoon ground cumin, optional
- Non aerosol EVOO cooking spray
- 4 Meati Carne Asada Steaks, thawed
Directions
- Place a large nonstick skillet over medium high heat, add olive oil. Add the spring onion and let cook a few minutes then add the garlic and let cook for another minute. Add the corn to warm through.
- While the corn is warming through, in a large bowl, mix together the lime, crema, ½ cup of the cheese, chile peppers, cilantro, paprika, chili powder, and cumin. When the corn is done, fold it into the other ingredients. Add salt and pepper to your taste.
- Wipe out the skillet used to cook the corn and preheat over medium to medium-high heat. Spray with cooking spray and cook the Carne Asada Steaks until crispy and brown, about 8-10 minutes, turning once. Let stand 5 minutes, slice and place on top of the elote salad. Garnish with remaining ¼ cup cheese and some more cilantro.
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