All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form, perfect for using up fresh produce from the farmers’ market. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add one-third of corn kernels and cook, undisturbed, until lightly charred underneath, 1–2 minutes. Toss and continue to cook, tossing occasionally, until lightly charred all over, 2–3 minutes longer.
Step 2
Meanwhile, mix shallot, chile, lime juice, and remaining 3 Tbsp. oil in a medium bowl; season with salt. Let sit at least 5 minutes or up to 1 hour to let shallot soften slightly. Add charred corn, remaining corn kernels, yogurt, 1 oz. Parmesan, and half of cilantro; season with salt. Toss to combine.
Step 3
Top corn salad with more Parmesan and remaining cilantro just before serving.
Recipe notes
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