Description
This Mexican Street Corn Salad is a creamy, tangy, and slightly spicy dish inspired by the popular Mexican street food elotes. Featuring charred corn, creamy mayo, tangy lime, crumbly Cotija cheese, and a sprinkle of chili powder, it’s the perfect side dish for summer barbecues, taco nights, or as a flavorful snack!
Ingredients
Units
Scale
- 4 cups fresh or frozen corn (about 5 ears of corn)
- 2 tablespoons butter (or olive oil)
- 1/3 cup mayonnaise (or Greek yogurt for a lighter version)
- 1/4 cup sour cream
- 1/2 cup Cotija cheese (or feta, crumbled)
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon smoked paprika (optional for a smoky kick)
- 1/4 teaspoon ground cumin (optional for extra depth)
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
1. Char the corn:
- If using fresh corn, cut the kernels off the cob.
- Heat butter in a large skillet over medium-high heat.
- Add the corn and cook for 5-7 minutes, stirring occasionally, until the corn is golden and slightly charred. (If using frozen corn, thaw and pat dry before cooking.)
2. Mix the dressing:
- In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Stir until smooth.
3. Combine everything:
- Add the charred corn to the bowl and toss to coat evenly in the dressing.
- Stir in Cotija cheese and half of the chopped cilantro.
4. Garnish and serve:
- Sprinkle extra cheese, cilantro, and a pinch of chili powder on top for garnish.
- Serve warm or chilled with lime wedges on the side.
Notes
- Spicy Kick: Add diced jalapeños or a few dashes of hot sauce.
- Cheese Swap: Use feta or Parmesan if Cotija isn’t available.
- Avocado Boost: Add diced avocado for extra creaminess and flavor.