Whenever I visit a new destination, I try to also visit one of the local farmers markets. It’s a great way to see what’s locally grown and made and meet the people behind that food. Plus, I love being among community members as they go about their usual routine of picking up fresh produce, flowers, breads, jams, soaps, and other products made by their friends and neighbors.

When I visited Green Bay, Wisconsin, I attended their weekly Saturday Farmers Market which spans eight blocks. I was so impressed with the variety of items and how the locals stocked up on what they needed for the week ahead. I asked the organizers if they’d share a recipe using produce that can be had at the farmers market. Not only did they share one, but it’s one that can be adapted to use frozen items so you can make it year-round. Here’s the recipe for Elote Salad (Mexican Street Corn Salad).

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Elote Salad (Mexican Street Corn Salad Recipe)

Courtesy Downtown Green Bay, Inc. through the University of Nebraska Lincoln.

Elote, meaning “corn” in Spanish, is also a name of a popular Mexican street food staple. The main ingredient is cooked corn on the cob, traditionally coated in mayonnaise, rolled in Cotija cheese, and sprinkled with ancho chili powder. Try this modified salad version to experience the delicious flavor combinations.

Makes 8 servings

Ingredients:

1 TBS vegetable oil
4 ears of corn, scrubbed with a clean vegetable brush under running water, cut from the cob.
1 jalapeno pepper, gently rubbed under cold running water, seeds removed, and diced.
¼ cup onion, scrubbed with clean vegetable brush under running water, diced.
¼ cup fresh cilantro, gently rubbed under running water, diced
¼ cup non-fat sour cream
¼ cup Cotija cheese, crumbled
1 TBS lime juice
½ tsp chili powder.

Directions:

Wash hands with soap and water.
In a large skillet, heat oil over high heat. Add corn and cook while occasionally stirring for 5 minutes, or until slightly charred. Transfer to a large bowl and let it cool.
Add the remaining ingredients to the corn and stir until combined.
Cover and refrigerate until ready to serve.
Store leftovers in a sealed container in the refrigerator for up to four days.

Note: Three cups of canned or frozen corn can be used instead of fresh corn. And for a spicier salad, ancho chili powder, chipotle chili powder or cayenne pepper can be used.

Get other farmers market recipes plus more information on the Downtown Green Bay website, here.

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