ELOTE SALAD RECIPES

Steps:

• Drain corn in a colander and pat dry with a clean dish towel or paper towels; set aside. Combine cheese, 3 Tbsp. cilantro, mayonnaise, sour cream, lime zest and juice, in a large heat proof bowl; set aside. Heat oil in a large nonstick skillet over medium-high heat until hot and shimmering.  Add dry corn and spread to an even layer.  Cook 5 minutes without stirring, until corn starts to turn golden brown.  Cook 5 to 6 minutes, stirring occasionally, until toasted and golden.  Add chili powder; cook 30 seconds, stirring constantly. Add hot corn to bowl and stir to coat evenly.  Sprinkle with remaining 1 Tbsp. cilantro before serving warm or at room temperature.   TIP:  To toast corn in a cast iron skillet, prepare recipe as directed, except heat skillet over medium-high heat without oil about 3 minutes until hot.  Add oil and heat 1 minute before adding corn.

Steps:

• Equipment: Grill pan, Bundt pan, Large mixing bowl, Medium bowl and whisk.
• Preheat a stovetop grill or outdoor grill over medium high heat. Grill the corn on all sides until charred and cooked through, about 3-4 minutes per side. Remove from grill and let cool slightly. Place the corn with one end standing on the top of a bundt pan, then cut kernels off of the cobs. Place corn in a large bowl and add cooked pasta, scallions, jalapeno, black beans, 1/2 cup queso fresco, chopped red pepper, avocado, cilantro, and salt and pepper to taste.
• To make dressing, in a medium bowl, whisk salsa, vinegar, 1/2 teaspoon chili powder, honey, olive oil and salt until well combined. Pour dressing over pasta salad and stir to combine. Plate salad and top with tortilla strips, crumbled queso fresco, pinch chili powder, cilantro sprig and a lime wedge.