Elote Salad with Radish, Avocado, Lime and Cotija

Name: Elote Salad with Radish, Avocado, Lime and Cotija
Yield: 10
Ingredients: 12.0each Ears of corn, cleaned and boiled; 2.0each Jalapeno, seeded, chopped; 450.0g Tomato, deseeded and cut in cubes; 160.0g Red onion, small, finely chopped; 8.0g Cilantro; 0.0pinch Salt and pepper to taste; 240.0ml Hellmann's® Classics Garden Herb Vinaigrette 2 x 3.78 L; 2.0each Avocados; 4.0each Lime, zested and juiced; 200.0g Greek yogurt, plain; 122.0g Cotija cheese, crumbled; 450.0g Radishes, julienned; 34.0g Cilantro cress; 20.0g Popcorn, salted

The traditional Latin street food is transformed into a salad with fresh corn off the cob, a light avocado sauce, crumbled cotija cheese, and playfully garnished with salted popcorn.

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Prepare the Corn

Ears of corn, cleaned and boiled 12.0 each
Jalapeno, seeded, chopped 2.0 each
Tomato, deseeded and cut in cubes 450.0 g
Red onion, small, finely chopped 160.0 g
Cilantro 8.0 g
Salt and pepper to taste
Hellmann's® Classics Garden Herb Vinaigrette 2 x 3.78 L 240.0 ml
Hellmann's® Classics Garden Herb Vinaigrette 2 x 3.78 L
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Sysco

Stewart Foodservice

Gordon Food Service

A1 Cash + Carry

Flanagan

Pratts

Food Service Direct

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Prepare the Avocado Sauce

Avocados 2.0 each
Lime, zested and juiced 4.0 each
Greek yogurt, plain 200.0 g

Prepare the Salad

Cotija cheese, crumbled 122.0 g
Radishes, julienned 450.0 g
Cilantro cress 34.0 g
Popcorn, salted 20.0 g

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Hellmann's®

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The traditional Latin street food is transformed into a salad with fresh corn off the cob, a light avocado sauce, crumbled cotija cheese, and playfully garnished with salted popcorn.

...

Preparation

Prepare the Corn
- Preheat a grill on high heat, grill the corn, turning occasionally until slightly charred on each side.
- Remove from the grill and allow to cool. Remove the kernels from the cob.
- Place the kernels in a large bowl and add the jalapeño, tomato, red onion, cilantro, and Hellmann’s Spicy Hatch Chile dressing. Season with salt and pepper. Toss well to combine.
Prepare the Avocado Sauce
- Puree the avocado with lime zest and juice, yogurt and season to taste. Transfer to a squeeze bottle and refrigerate until needed.
Prepare the Salad
- Serve slightly warm or at room temperature.
- Dress a plate with the corn salad. Squeeze dots of the avocado sauce throughout the salad. Sprinkle the cheese on top together with the radished, cilantro cress and popcorn.