Elotes Salad

Ingredients

• 2 Large Flour Tortillas
• 2 Ears of Corn
• 2 Garlic Cloves
• 15 ½ oz Canned Black Beans
• 1 Red Onion
• 1 Romaine Heart
• 2 oz Sour Cream
• ½ fl. oz. Red Wine Vinegar
• ¾ oz Crumbled Cotija Cheese
• Olive Oil
• Salt Pepper
• Cutting off corn kernels can be
• messy. Hack: place a bowl upside
• down inside a larger bowl. Stand
• corn on smaller bowl and carefully
• Corn kernels will collect neatly
• inside larger bowl.

Instructions

1. 1

   Cooking Spray: Wire-Mesh Strainer

2. 2

   Cook Within: To better control spiciness, drizzle dressing over salad rather than tossing ingredients together. Cutting off corn kernels can be messy. Hack: place a bowl upside down inside a larger bowl. Stand corn on smaller bowl and carefully cut downwards along the cob. Corn kernels will collect neatly inside larger bowl. Traditionally elotes are served still on the cob. When corn kernels are removed and served in a cup or bowl, it is referred to as esquites.

3. 3

   Make two loosely-packed, softball-sized balls out: of foil, each about 5-6” in diameter. Place foil balls brown and crispy, 5-10 minutes. Remove from oven and let cool. Turn on broiler. While bowls bake, prepare ingredients.

4. 4

   Combine sour cream, red wine vinegar, 1 Tbsp.: water, and half the chipotle seasoning in a large

5. 5

   Prepare the Ingredients: Shuck ears of corn and carefully remove kernels from cob with a sharp knife. Mince garlic. Drain and rinse black beans. Halve and peel onion. Cut halves into ¼” dice. Hold romaine head at root end and

6. 6

   Toss the Salad: In bowl containing dressing, combine romaine, black beans, red onions (to taste), and toss together.

7. 7

   Roast the Corn: Set cooled tortilla bowls aside. Place corn and garlic Toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper, and spread into a single layer. Broil until beginning to blister, 3 minutes. Carefully remove bak- ing sheet from broiler. Toss corn and return to broiler until lightly charred, 3 minutes. Remove from oven.

8. 8

   Plate the Dish: Scoop salad into a tortilla bowl and top with roasted corn kernels and cotija cheese. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts seasoning adds a hint of smoky heat. Add half to dressing, then add more to a nice kick to elotes salad, but feel free to only add half to keep elements balanced. the recipe before you start–we promise it will be time • Place a wire-mesh strainer in

9. 9

   cut downwards along the cob.