Tossed Elotes

Name: Tossed Elotes
Yield: Serves 6
Cuisine: Mexican
Ingredients: ½ cup (15 g) roughly chopped fresh parsley; ½ cup (60 g) crumbled fresh cotija; 5 ears sweet white corn, shucked and halved crosswise; ⅓ cup (75 ml) fresh lemon juice; 1 poblano chile (3½ ounces/100 g), cored, stems and seeds removed, cut in half; 1 tablespoon plus 1 teaspoon whole-grain mustard; ¼ teaspoon finely minced garlic; 1 teaspoon cayenne pepper; 2 teaspoons sea salt; 2 tablespoons champagne vinegar; ½ cup (120 ml) olive oil; ½ teaspoon ground cumin; 1 teaspoon cane sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

This genius salad transforms a roasted poblano chile into a dressing. It uses a lot of the staple ingredients found in a Mexican family’s kitchen, but in a slightly different way. When it’s peak corn season and fresh corn is tasting its sweetest, this salad feels like the best side dish for a carne asada of all time.

Ingredients

5 ears sweet white corn, shucked and halved crosswise
1 poblano chile (3½ ounces/<

Americas
Mexico
Side dish
Vegetarian
Gluten-free
Central America

Method

Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 425°F (220°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.

Place the corn and poblano directly on the grill. Grill them for about 20 minutes, flipping constantly, until charred. Remove from the grill. In a blender, add th