This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.
Recipe information
Yield
Makes about 2 cups
Ingredients
2
ears of corn, husked
2
ounces crumbled queso fresco
¼
cup finely chopped red onion
2
teaspoons olive oil
1
teaspoon finely grated lime zest
Kosher salt, freshly ground pepper
Need to make a substitution?
Preparation
Step 1
Prepare a grill for medium-high heat (or heat a dry large cast-iron skillet over medium-high). Grill corn, turning occasionally, until lightly charred, 5–8 minutes. Let cool. Cut kernels off cobs.
Step 2
Toss kernels with queso fresco, onion, oil, and lime zest in a medium bowl; season with salt and pepper.