Best with White Wine Balsamic 

Elote Beet Salad

Prep Time: 10 Minutes // Cook Time: 10 Minutes Servings: 4

What to do

  1. Shuck and clean the corn. Place 4 cobs in a large pot. Fill with enough water to cover the corn. Cover and bring to a boil. Once boiling, remove from heat and allow to sit for 10 minutes with the lid on. After 10 minutes, rinse with cool water and set aside.
  2. While corn cooks, chop and prep the jalapeno, avocado, beets, red onion, and cilantro. Set aside.
  3. To make the dressing, whisk together greek yogurt, mayo, garlic powder, chili powder, smoked paprika, salt, pepper, and lime juice until smooth.
  4. Once the corn has cooled, use a sharp knife to cut it from the cob. Place in a large bowl with avocado, jalapeno, beets, red onion, cilantro, and cotija cheese.
  5. Pour the dressing over the top and mix well. Top with lime zest, more cotija cheese, and chopped cilantro. Enjoy!

What you’ll Need

4 ears fresh sweet corn
1 package Love Beets White Wine Balsamic Marinated Baby Beets, diced
1 avocado, diced
1⁄2 cup cotija cheese
1⁄3 cup cilantro, chopped
1 jalapeno, finely chopped, about 2 tbsp
1⁄3 cup red onion, diced
1 tbsp mayo
2 tbsp plain greek yogurt
3⁄4 tsp garlic powder
1⁄2 tsp chili powder
1⁄2 tsp smoked paprika
3⁄4 tsp salt
1⁄4 tsp freshly cracked black pepper
Juice and zest of 1 lime