Elote Salad

Why should I eat this?

Sweet corn is a good source of fiber, which helps provide a feeling of fullness and aids in digestion. It also contains potassium, which helps regulate fluid balance and muscle contractions.

Yield: 8 servings

Ingredients:

• 1 Tbsp vegetable oil

• 4 ears of corn, scrubbed with clean vegetable brush under running water, cut from the cob *

• 1 jalapeno, gently rubbed under cold running water, seeds removed, diced

• ¼ c non-fat sour cream

• ¼ c Cotija cheese, crumbled

• 1 Tbsp lime juice

• ½ tsp chili powder **

* Three cups of canned or frozen corn can be used instead of fresh corn.

Margaret Milligan

Buy Fresh Buy Local Nebraska Coordinator

Buy Fresh Buy Local® Nebraska

University of Nebraska–Lincoln

58F Filley Hall Lincoln, NE 68583-0922

402-472-5273 buylocalnebraska@unl.edu buylocalnebraska.org

• ¼ c onion, scrubbed with clean vegetable brush under running water, diced

• ¼ c fresh cilantro, gently rubbed under running water, diced

Directions:

** For a spicier salad, ancho chili powder, chipotle powder, or cayenne pepper can be used.

1 Wash hands with soap and water. 2 In a large skillet, heat oil over high heat. Add corn, and cook while occasionally stirring for 5 minutes, or until slightly charred. Transfer to a large bowl, and let cool. 3 Add the remaining ingredients to the corn, and stir until combined. 4 Cover and refrigerate until ready to serve. 5 Store leftovers in a sealed container in the refrigerator for up to four days.

Central