Description
Indulge in the flavors of Mexico with this creamy, cheesy, and vibrant Mexican Street Corn Salad. A delectable off-the-cob version of elote, this dish combines sweet corn with a rich dressing, fresh lime, and a hint of chili, offering a burst of traditional Mexican taste.
Ingredients
Corn Salad:
- 4 cups fresh or frozen corn kernels (from about 6–8 ears of corn)
- 2 tablespoons unsalted butter or olive oil
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice (from 1–2 limes)
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional, for heat)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook Corn: Heat butter or olive oil in a skillet, add corn, and cook until tender and charred.
- Prepare Dressing: Combine mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika.
- Combine Ingredients: Mix corn, cilantro, and jalapeño with the dressing.
- Season: Add salt and pepper to taste.
- Garnish and Serve: Top with cotija cheese, chili powder, and cilantro. Serve immediately or chill.
Notes
- For a smoky flavor, grill the corn before adding it to the salad.
- Adjust chili powder to suit your spice preference.
- If cotija cheese is unavailable, use feta or Parmesan.
- The salad can be refrigerated for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
