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elote wedge salad on gray plate against gray background

Elote Wedge Salad

A combination of two amazing classics, this elote wedge salad brings your beloved Mexican street corn to an elegant starting plate.
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Servings: 4 salads
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

For the Dressing
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tbsp milk
  • 1 tsp garlic powder
  • 1 tsp chile powder
  • 1 tsp cumin
  • ¼ tsp sugar
  • 1 lime juiced
  • 1 pinch salt
For the Salad
  • 2 ears sweetcorn
  • 2 tbsp butter
  • 1 tsp chile powder
  • ¼ tsp garlic powder
  • 1 head iceberg lettuce
  • ½ cup cotija cheese crumbled
  • ¼ cup cilantro finely chopped

Method
 

  1. Make the dressing by stirring together all ingredients. If you have a squeeze bottle, use it to dispense the dressing for an ideal appearance.
  2. Slice the corn off the cob and add it to a skillet over high heat along with the butter. Once the butter is melted, toss in the chili powder, and garlic powder as well. Fry, stirring often, until the kernels are lightly browned. Remove from heat.
  3. Slice the head of lettuce into quarters, removing the stem. Place one quarter on each plate. Squeeze dressing over the lettuce and then top generously with fried corn, cotija cheese, and cilantro.