Shredded Surimi Elote Salad with Charred Corn and Cream Purée

Name: Shredded Surimi Elote Salad with Charred Corn and Cream Purée | Foodservice Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: For Salad:; 2 cups fresh corn (cut from cob); 1/4 diced red onion; 2 tablespoons fresh lime juice; 1/2 cup chopped cilantro; 1/4 cup diced pimento; 1 1/2 cups SEA LEGS® Redi Shred™ Surimi Seafood 117430; 1 teaspoon Tajin Seasoning; 1/4 cup *optional - crumbled Cotija cheese; For purée:; 1/2 cup heavy cream; 1 cup fresh corn (cut from cob); 1/4 teaspoon salt; 1/4 teaspoon cumin; 1 teaspoon Tajin seasoning; 2 teaspoon fresh lime juice

30 minutes 4 servings

Ingredients

For Salad:
2 cups fresh corn (cut from cob)
1/4 diced red onion
2 tablespoons fresh lime juice
1/2 cup chopped cilantro
1/4 cup diced pimento
1 1/2 cups SEA LEGS® Redi Shred™ Surimi Seafood 117430
1 teaspoon Tajin Seasoning
1/4 cup *optional - crumbled Cotija cheese
For purée:
1/2 cup heavy cream
1 cup fresh corn (cut from cob)
1/4 teaspoon salt
1/4 teaspoon cumin
1 teaspoon Tajin seasoning
2 teaspoon fresh lime juice

Directions

Cut corn from cobs using a sharp knife and place in a large bowl. Remove one cup of corn kernels and place in a hot pan over high heat. Stirring occasionally, let kernels char and blacken. Add charred corn, heavy cream, salt, cumin, Tajin and lime juice to a blender. Blend on high until puréed and creamy. Set aside For Salad; Add Surumi Shreds to fresh corn and stir, breaking up shreds. Add onion, fresh lime juice, cilantro and pimento and stir until combined. Drizzle charred pureé over salad and toss until evenly coated. Sprinkle with Tajin seasoning. Add optional Cotija cheese.