Mexican Corn Salad (Elote)
Ingredients:
- 4 tbsp steeped Genmaicha tea
- 6 ears fresh corn on the cob, husked
- Vegetable oil
- 2 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Dash of cayenne pepper
- Salt and pepper, to taste
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
Directions:
Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
In a medium sauce pan add some vegetable oil and toss in corn kernals over medium heat. Allow to toast adding 4 tbsp steeped Genmaicha tea and reduce liquid almost all. Leave enough liquid to keep corn moist.
In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
