It's been 2 solid weeks since I cooked anything in the kitchen. Between work and going back home, we've been eating out a whole lot. I am wrapping up my full time job in about 2 days and cannot wait to start experimenting some more in my new office, the kitchen!
My work threw a conference in San Diego - a travel conference - and I got to enjoy some pretty amazing Mexican food. Reena, my coworker, and I snuck out for dinner one night to Puesto and ordered a whole bunch of food to share. We had tacos, guacamole, palomas, and this elote corn salad. Holy it was better than guacamole, we were blown away!! I could taste cumin, lime, maybe chili powder, but couldn't figure out what that salty tangy taste was. Of course in true Honeysuckle / Dzung form, I had to ask what was in there. The waiter was nice enough to share the basic ingredients - one of which was Tajin!
This past weekend when my sister and I took Nate out to Mexican food in Los Gatos for his birthday, we ordered an elote as well. When it came out, I was dumbfounded and had to ask - this is the elote?! The waitress said yes, it's small. It was about the size of my palm. I was sad because the one from Puesto was ginormous! I forgot they had opened one in Santa Clara - we should have went there instead. Don't order elote if you go to Zona Rosa. It's not worth it. Aside from that, everything else was just okay. I knew I had to go home and recreate my favorite dish as of late, immediately.
Elote Corn Salad:
5 cups corn (frozen, thawed)
1 tbsp sour cream
1 tbsp mayonnaise
1/2 tsp cumin
1 tsp chili powder
1 1/2 tsp tajin
1/4 cup queso fresco
2 tbsps cilantro
juice from half a lime
salt and pepper to taste
In a bowl, combine sour cream, mayo, cumin, chili powder, tajin, lime juice and mix well.
Add corn and mix mix mix! Taste to make sure the flavor is to your liking.
Gently stir in queso fresco and cilantro. Top with a bit more queso fresco and cilantro, a dash of tajin and serve!