Shredded Surimi Elote Salad with Charred Corn and Cream Purée

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

4 servings

Ingredients

Salad:

1 1/2 cups SEA LEGS® Redi Shred™ Surimi Seafood
2 cups fresh corn (cut from cob)
1/4 diced red onion
2 Tbsp fresh lime juice
1/2 cup chopped cilantro
1/4 cup diced pimento
1 tsp Tajin Seasoning
1/4 cup crumbled Cotija cheese (optional)

Purée:

1/2 cup heavy cream
1 cup fresh corn (cut from cob)
1/4 tsp salt
1/4 tsp cumin
1 tsp Tajin seasoning
2 tsp 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.