When the weather gets warmer certain parts of Chicago perk up with street vendors selling elotes, a delicious grilled corn treat slathered with cream, cheese, chili and lime. It is incredibly addicting and delicious!
This recipe for Kasha Elotes Salad takes the favorite elotes and turns it into a full meal by adding kasha, an ancient grain made of buckwheat kernels. With the addition of a few more ingredients like grilled poblano pepper and red onion, this salad is not your typical side salad, for sure!
Kasha Elotes Salad
4 ears of corn, grilled and taken off the cobb
1/4 cup mayonnaise
1/4 cup Mexican crema
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
Fresh cracked pepper
1/4 cup finely chopped cilantro
2 tablespoons fresh lime juice
1/2 cup Cotija cheese, grated
1 large poblano pepper, grilled and diced
Chopped red onions
2 cups cooked kasha
1 cup baby arugula
Take mayo, crema, chili powder, cayenne pepper, salt, pepper, lime juice and grated cotija cheese and mix them all together with a spoon or spatula. Add the grilled corn kernels and mix with the cheese and cream mixture.
On a large serving plater, add the kasha making a bed for the rest of the ingredients. Top with baby arugula. Then add the elote corn mixture. Top with diced Poblano peppers and diced red onions. Garnish with more lime.