Carry Your Summer
By Gloria Romano-Barrera
AVOCADO MEXICAN
STREET CORN SALAD
In this fun take on elote salad –
Mexican corn on the cob – avocado
replaces mayonnaise.
Prep time:
15 minutes
Cook time:
10 minutes
Ready in:
25 minutes
Get Started:
Servings: Recipe serving size: 1 cup
Number of Servings: 5
Ingredients:
Avocado Crema:
• 1/2 ripe, fresh avocado, halved,
pitted, peeled and mashed
• 6 Tbsp. milk
• 1 Tbsp. lime juice
• 1 clove garlic
• 1/2 tsp. kosher salt
• 1/2 tsp. chili powder
Corn Salad:
• 6 cobs of corn
• 1 Tbsp. olive oil
• 1 ripe, fresh avocado, pitted,
peeled and diced (about 1 cup)
• 2 Tbsp. jalapeño, seeded and
minced
• 1/4 cup scallions, sliced
• 1/4 cup cilantro leaves
• 1/2 cup Cotija cheese, crumbled
Eating healthy doesn’t have to be
boring. From corn salad to quinoa
dishes, here are two Hispanic
inspired recipes to cook up without
wrecking your diet! These delish
recipes will get you through
fall without undoing your summer
health strides.
Instructions:
Avocado Crema:
1. Combine avocado, milk, lime
juice, garlic, kosher salt and chili
powder in blender and puree until
smooth.
Corn Salad:
1. Brush corn on the cob with olive
oil; Broil or grill until charred; Cool
and remove corn from cobs (about 4
cups corn kernels).
2. In bowl, combine charred corn,
avocado, jalapeño, scallions and
cilantro leaves.
3. Toss with Avocado Crema until
evenly coated.
4. Sprinkle with Cotija cheese.
Notes & Tips:
Large avocados are recommended
for this recipe. A large avocado
averages about 8 ounces. If using
smaller or larger size avocados ad
just the quantity accordingly.
44 www.latinastyle.com LATINAStyle Vol. 25, No. 4, 2019
/www.latinastyle.com
