Description
This Mexican Street Corn Salad is a zesty, creamy, and vibrant side dish inspired by the classic elote. It’s packed with charred corn, tangy lime, creamy mayo, and crumbled cheese — perfect for potlucks, tacos, or as a summer BBQ favorite.
Ingredients
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4 cups corn kernels (fresh, canned, or frozen)
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¼ cup mayonnaise
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¼ cup sour cream
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½ cup cotija or feta cheese, crumbled
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1 garlic clove, minced
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¼ cup chopped cilantro
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2 tbsp lime juice (about 1 lime)
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½ tsp chili powder
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Salt and pepper to taste
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Optional: chopped jalapeño for extra heat
Instructions
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Char the corn: In a hot skillet or grill pan, cook the corn until slightly charred (about 5–7 minutes), stirring occasionally. Let it cool slightly.
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Mix dressing: In a large bowl, whisk together mayonnaise, sour cream, garlic, lime juice, chili powder, salt, and pepper.
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Combine: Add the corn to the bowl along with crumbled cheese and cilantro. Mix until evenly coated.
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Serve: Garnish with extra cheese, cilantro, and a sprinkle of chili powder. Serve chilled or at room temperature.
Notes
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Want it spicier? Add jalapeños or a dash of hot sauce.
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Cotija is traditional, but feta or queso fresco works well too.
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You can use grilled corn on the cob for extra smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
Nutrition
- Calories: 230 kcal
- Sugar: 4g
- Sodium: 280mg
- Fat: 18 g
- Carbohydrates: 15 g
- Fiber: 2g
- Protein: 5g