Fancy Apron

Summer side dish on repeat ~ Mexican Corn Salad

Here’s the recipe:

Elote Salad Recipe

* 6-8 ears of corn
* ¾ cup Mexican Crema
* Fresh Lime juice from one lime
* Lime Zest from one lime
* 1 teaspoon Chile Powder
* ¼ cup Queso Fresco (aka cotija cheese)
* 1 tablespoon Minced Red Onion
* 1 tablespoon chopped fresh cilantro
* a little salt and pepper to taste

Instructions:

1. Prep the corn cobs for the grill - after you have removed the outer corn husks and washed the corn kernels, drizzle each corn cob with avocado oil and lightly season with salt and pepper
2. Grill corn - place each corn cob directly on the grill grates of a grill heated to 400˚F and cook for 10-15 minutes total, rotating once
3. Make the dressing - in a large bowl combine the lime juice and zest with the crema, red onion, chili powder, and minced cilantro
4. Finish the dish - after the corn has cooked, cut the corn kernels off the cobs. Transfer the cooked corn to the bowl with the crema mixture and fold to combine. Sprinkle queso fresco on top of the corn salad and garnish with extra cilantro and lime wedge for serving.

Don’t stress out! Planning holiday food can be overwhelming.

If you’re in charge of an appetizer, you can make a beautiful Thanksgiving themed charcuterie with a few seasonal flavors.

This board has:
✨herbed cheese pumpkin
✨cranberry and cinnamon goat cheese
✨smoked turkey
✨harvest mix candy corn
✨pomegranate seeds
✨fresh rosemary and sage to garnish

The rest of the food here is your typical charcuterie board offering.

Okay, now go have fun. Start adding items to your curbside order and don’t freak out!

Love you, bye!
-Alexis