Ingredients
Directions
Cook the tortellini according to the package directions, drain and spread on a baking sheet to cool.
Prepare a charcoal or gas grill for direct grilling over high heat. Brush the grill grate clean. Lightly oil a folded paper towel and, using tongs, carefully oil the grate.
Rub the corn ears with about 1 tablespoon of the olive oil and sprinkle with salt.
Grill the ears of corn until lightly charred on all sides, about 10 minutes total. Let cool.
Cut the kernels from the cob; you should have around 2 cups.
In a large bowl whisk together the remaining 2 tablespoons olive oil, mayonnaise, cilantro, cayenne, lime zest and juice and salt and pepper to taste. Stir in the cotija (or parmesan).
Add the charred corn and stir to combine.
Add the cooked tortellini and gently stir to combine. Taste for seasoning and adjust if necessary. Garnish with chopped cilantro and additional cotija if desired.
Can be made 2 days ahead and refrigerated. Serve at room temperature for best flavor.
Chef’s Tips
- Mexican street corn, also referred to as elotes, is corn on the cob spread with a mayo-sour cream mixture and sprinkled with cotija cheese, chile powder and fresh cilantro.
- Cotija vs parmesan – cotija is a dry Mexican cow’s milk cheese that can be soft and crumbly when fresh and firmer when aged, similar the parmesan. If you can’t find cotija, parmesan can be an acceptable substitute.
- While not traditional, crushed corn chips or corn nuts add a delicious crunchy component to this salad.
Ingredients
Directions
Cook the tortellini according to the package directions, drain and spread on a baking sheet to cool.
Prepare a charcoal or gas grill for direct grilling over high heat. Brush the grill grate clean. Lightly oil a folded paper towel and, using tongs, carefully oil the grate.
Rub the corn ears with about 1 tablespoon of the olive oil and sprinkle with salt.
Grill the ears of corn until lightly charred on all sides, about 10 minutes total. Let cool.
Cut the kernels from the cob; you should have around 2 cups.
In a large bowl whisk together the remaining 2 tablespoons olive oil, mayonnaise, cilantro, cayenne, lime zest and juice and salt and pepper to taste. Stir in the cotija (or parmesan).
Add the charred corn and stir to combine.
Add the cooked tortellini and gently stir to combine. Taste for seasoning and adjust if necessary. Garnish with chopped cilantro and additional cotija if desired.
Can be made 2 days ahead and refrigerated. Serve at room temperature for best flavor.
