Earlier this week I made tacos—remember the weeknight steak tacos? And as I was walking home from the grocery store, I had a thought (other than wanting to stab everyone in the face, because it was Monday and everything was not going my way): I neeeeeeeeeeeed elote salad, meow.
As upon my arrival at home, pleasantly greeted by Daniel and Mo, I opened the freezer to find that the corn that I thought I had wasn’t there. But you must be mad if you think that was going to stop me. I’m the queen at improvisation. I opened my veggie draw and found two things that stuck out: yellow squash and asparagus.
I was questioning whether or not this would turn out well, and it totally did! It satisfied my elote craving, and it was so incredibly easy to make. Let me share my squash and asparagus elote salad with you.
Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4 people
What You’ll Need
- 1 tbsp. olive oil
- 2 small yellow squash, cubed
- 1 bunch asparagus, cut 1-inch lengthwise
- 2 garlic cloves, minced
- 3 tbsp. sour cream
- 3 tbsp. mayo
- 1/2 lime juice
- 1/2 tsp. smoked paprika
- 1/2 tsp. cumin
- 1/4 tsp. coriander
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
How You’ll Do It
- Heat the olive oil in a pan on medium high and add the squash and asparagus.
- Sautée the squash and asparagus for about 10 to 15 minutes, or until the ends of the veggies are slighted charred. Then transfer all the veggies to a medium heatproof bowl. Let cool for 30 minutes.
- Once the squash mixture has been cooled, add the rest of the ingredients and combine until everything has been evenly distributed.
- Ta-da! Enjoy!
