Fresh Elote Salad

Fresh Elote SaladCorn Off the Cob
Typically at this time every year, I am going crazy for all of the sweet, local corn that is available. And by crazy I mean eating it 2 to 3 time a week. This year, though, we have been relatively corn-free.
My feelings on fresh, sweet corn haven’t changed. I still love it. My family loves it. When it comes down to it, our lack of corn consumption can be traced to two things: economics and braces. Two of my three kids have braces on their teeth. Those of you who have ever had braces or know anyone who has will agree having braces on your teeth makes biting into an ear of corn a challenge.
The other deterrent to our annual corn-a-palooza would be the cost of having to re-attach a bracket that had been ripped off while biting into an ear of corn. The monthly payments times two are bad enough on their own, thanks. Of course, you can cut the kernels off the cobb to make it easier but then there is the fun of cleaning corn out your braces after. So long story short, we’re not eating a lot of corn this summer.
I am going to have to make an exception for this recipe. It takes one of my favorite street foods and reworks it into a much easier-to-eat form and with enough cheese and other goodness to make the challenge of cleaning out your braces worth it. And, note that doubling the recipe would make it a hit at any large gathering or backyard BBQ.
Fresh Elote Salad 
Adapted from Food 52
Yields 4 to 6 servings
This delicious side can also be served as a dip with tortilla chips.

Ingredients
2 pounds fresh corn kernels (about 8 ears of corn)
3/4 cup crumbled Cotija cheese
1/2 cup mayonaisse
1/2 cup sour cream
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1 teaspoon Ancho chili powder
Zest from one lime
Salt and pepper to taste
Directions
Remove the corn from the ears using a sharp knife.
Place the corn under the broiler until lightly brown, stirring once (about 8 to 10 minutes).
While the corn is roasting, thoroughly combine the remaining ingredients in a large bowl.
When the corn is roasted, add it to the cheese mixture and stir to evenly coat.
Serve warm or at room temperature.

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