Description
This Mexican Street Corn Salad is a creamy, tangy, and flavorful side dish inspired by elote. It’s made with sweet corn, cotija cheese, lime juice, and a smoky chili dressing—perfect for summer cookouts or taco nights.
Ingredients
- 4 cups corn kernels (fresh, canned, or frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Mexican crema
- 2 tbsp lime juice (about 1 lime)
- 1/2 cup cotija cheese, crumbled (or feta)
- 1 clove garlic, minced
- 1 tsp chili powder
- 1/2 tsp paprika (optional)
- Salt and pepper, to taste
- 2 tbsp fresh cilantro, chopped
- Optional: 1 jalapeño, diced or a dash of hot sauce
Instructions
- If using fresh corn, cut kernels from the cob. Sauté corn in a dry skillet over medium-high heat until slightly charred. If using canned or frozen corn, drain and pat dry before toasting for added flavor.
- In a large bowl, mix mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, salt, and pepper until well combined.
- Stir in the cooked and cooled corn.
- Fold in cotija cheese and chopped cilantro. Adjust seasoning to taste.
- Add jalapeño or hot sauce if desired for extra heat.
- Serve immediately or chill before serving. Garnish with more cheese, cilantro, and a sprinkle of chili powder.
Notes
- Toast the corn for extra depth of flavor, especially if using canned or frozen.
- Substitute Greek yogurt for a lighter dressing.
- Use feta if cotija is unavailable.
- Add black beans or avocado for a heartier version.
- Best served chilled or at room temperature—do not reheat.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
