Ever since I made my Mexican street corn shrimp bowls a few weeks ago, I have been craving that creamy, deliciously sweet corn. I keep meaning to make it, but then my easily distracted cooking brain thinks of something else to make and then that thought is gone with the wind.
Well, today it was so summer-like that I made elote my priority again – this time on a bed of peppery arugula and paired with red and serrano peppers, cotija cheese, avocado, cilantro, and lime. It tasted just like summer feels – sunny, fresh, and happy.
Feel free to add as much or as little spice as you like with serranos or extra chili powder. I don’t think this salad needs dressing once everything is mixed together, but you could add a little olive oil at the end if you’d like!
1 Tbsp. olive oil
1 can corn, drained and rinsed
1 shallot, diced
1 jalapeno, diced
2 cloves garlic, minced
2 Tbsp. mayonnaise
2 Tbsp. sour cream or Mexican crema
Juice from one lemon
2 tsp. chili powder
1 tsp. cumin
1 tsp. smoked paprika
5 oz. baby arugula
½ red bell pepper, chopped
2 tsp. serrano peppers, seeded and chopped (if desired)
½ c. cotija cheese
1 avocado, cubed
Squeeze of lime or lemon (if desired)
Salt, pepper and red pepper flakes, to taste
In a small bowl, combine mayo, sour cream, lemon juice, chili powder, cumin, paprika, salt and pepper. Mix the dressing together thoroughly.
Heat olive oil in a large skillet over medium high heat. Add the corn, shallot, jalapeno, and garlic and cook until the corn is slightly charred. Add the dressing, stir and remove from heat. Do not allow this mixture to burn. Set aside and allow to cool.
To assemble the salad, place arugula in a large salad bowl. Top with Mexican street corn, red peppers, serranos, avocado, cilantro, and cotija cheese. Mix thoroughly. Add a squeeze of lime or lemon, if desired, and salt and pepper. Mix again. Serve!