How to Make Wheat Husk Bowls

Elote Salad

Wheat husk is burned at an optimum temperature then it is chemically reacted with the sodium wheat husk and sugarcane straw was firstly washed thoroughly with distilled water and then dried.

Recipe Summary Elote Salad

A nice way to have elote without having to eat it straight off the husk.

Ingredients | Wheat Husk Bowls

6 ears corn in the husk

½ cup mayonnaise

1 lime, juiced

1 teaspoon hot sauce

½ teaspoon mild chile powder

¼ teaspoon smoked paprika

½ cup crumbled Cotija cheese

½ cup coarsely chopped cilantro

3 scallions, sliced

Directions

Soak corn in cold water for at least 1 hour.

Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.

Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.

Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.

Info | Wheat Husk Bowls

prep: 15 mins cook: 20 mins additional: 1 hr total: 1 hr 35 mins Servings: 6 Yield: 6 servings

TAG : Elote Salad

Salad, Vegetable Salad Recipes, Corn Salad Recipes,