Okay, picture this: sweet, crunchy candied pecans mingling with the smoky, savory flavors of elote (Mexican street corn). Sounds a bit wild, right? Trust me, this Elote & Candied Pecan Salad is a flavor explosion that'll have everyone asking for seconds. I stumbled upon this combination during a summer barbeque last year, and let me tell you, it was a game-changer. My friend brought over some elote dip, and I had some candied pecans left over from a dessert I made... the result? Pure genius.
This isn't your average salad, were talkin' about smoky grilled corn slathered in a creamy, tangy dressing, then sprinkled with salty cotija cheese and finished with the unbelievable crunch of candied pecans. The sweetness of the pecans balances out the heat of the chili powder. Its the kinda salad that feels indulgent but is still packed with good stuff. Perfect for summer potlucks, barbecues, or just a fun side dish to spice up your dinner routine.
One time, I forgot the chili powder when I was making this, and it tasted bland. Another time I added too much and it was way too spicy for some of my family! The key is tasting as you go to see what you like. Make sure to adjust to your preferance and your families perferance. It's also a great way to get kids to eat their veggies, I've noticed!
Required Equipments
- Large Bowl
- Grill Pan or Outdoor Grill
- Whisk
- Cutting Board
- Knife
- Serving Platter
Elote and Candied Pecan Salad: Frequently Asked Questions
Elote and Candied Pecan Salad
Experience a burst of flavor with this Elote & Candied Pecan Salad! Sweet and savory combine in this vibrant dish that features grilled corn, creamy dressing, salty cotija cheese, and crunchy candied pecans. Its a total crowd-pleaser.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, get your corn ready. If you're grilling, preheat your grill to medium-high heat. Shuck the corn, removing all the husks and silk.
- Grill the corn! Place the corn on the grill grates and cook, turning occasionally, until the kernels are slightly charred and cooked through. This usually takes about 8-12 minutes. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes, turning halfway through.
- Let the corn cool: Once the corn is grilled or roasted, let it cool slightly so you can handle it without burning yourself.
- Cut the kernels: Using a sharp knife, carefully cut the kernels off the cob. Aim to get as close to the cob as possible without cutting too deep.
- Make the dressing: In a large bowl, whisk together the mayonnaise, lime juice, chili powder, and smoked paprika. Adjust the amount of chili powder to your liking, depending on how spicy you want it.
- Assemble the salad: Add the corn kernels to the bowl with the dressing. Crumble the cotija cheese over the corn. Gently toss everything together until the corn is evenly coated.
- Add Candied Pecans: Just before serving, sprinkle the candied pecans over the salad. This will ensure they stay crunchy.
- Garnish and Serve: Garnish with fresh cilantro, if desired. Serve immediately and watch it disappear.
📝 Notes
🍎 Nutrition
Calories: 320 kcal
Protein: 6g
Fat: 20g
Carbohydrates: 30g
Fiber: 4g
Calcium: 50mg
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