Description
A refreshing and flavorful Mexican street corn salad that captures the essence of elotes. Easy to make and perfect for any occasion.
Ingredients
Scale
- 4–6 ears of fresh corn, or 4 cups of frozen corn kernels (thawed if frozen)
- 1/2 cup of good quality mayonnaise
- 2 tablespoons of fresh lime juice
- 1/2 cup of crumbled cotija cheese (or feta if unavailable)
- 1/4 cup of chopped fresh cilantro
- 1 teaspoon of chili powder
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of salt, plus more to taste
- 1/4 teaspoon of freshly ground black pepper, plus more to taste
- Optional: 1/4 cup of finely diced red onion
- Optional: 1 jalapeño, seeds removed, finely minced
Instructions
- 1. Prepare the corn by grilling, boiling, or charring until slightly blackened. If using fresh corn, cut kernels off the cob. If using frozen, thaw and char in a skillet.
- 2. In a medium bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper to make the dressing.
- 3. Add the prepared corn kernels to the dressing. Stir in most of the cotija cheese, cilantro, and any optional additions like red onion or jalapeño.
- 4. Gently toss all ingredients until evenly coated.
- 5. For best flavor, cover and refrigerate for at least 30 minutes.
- 6. Serve chilled or at room temperature, garnished with reserved cotija cheese and cilantro if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. This salad is best served cold or at room temperature; do not reheat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g