Description
A fresh, vibrant take on Mexican elote, this street corn salad combines sweet corn with creamy dressing, tangy lime, and smoky spices for a delicious side dish.
Ingredients
Scale
- 4 cups fresh corn kernels (or frozen, thawed)
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- If using fresh corn, grill the kernels over medium heat until lightly charred, about 5-7 minutes. Alternatively, sauté frozen corn in a skillet until warmed through.
- In a large bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
- Add the corn to the bowl and toss to coat evenly.
- Fold in the cotija cheese and cilantro.
- Let the salad sit for 10 minutes to allow flavors to meld, then serve chilled or at room temperature.
Notes
For extra smokiness, add a dash of smoked paprika. This salad tastes best fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Salad
- Cuisine: Mexican
Nutrition
- Calories: 220
- Sugar: 7g
- Fat: 12g
- Carbohydrates: 25g
- Protein: 6g