Amazing Mexican street corn salad: 4 ways
Enjoy this creamy, cheesy Mexican street corn salad, perfect for any occasion. It’s a delicious off-the-cob version of your favorite elote, packed with lime and chili flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: Salad
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt to taste
- Optional: diced jalapeño for extra heat
Instructions
- If using frozen corn, thaw it. If using fresh corn, you can grill or boil it first, then cut the kernels off the cob.
- In a large bowl, combine the corn kernels, mayonnaise, and Mexican crema (or sour cream).
- Add the crumbled cotija cheese, chopped cilantro, lime juice, chili powder, and garlic powder.
- Stir everything together until well combined.
- Taste and season with salt as needed. Add diced jalapeño if you like it spicy.
- Serve immediately or chill for later.
Notes
- Cotija cheese is a salty, crumbly Mexican cheese. If you can’t find it, feta cheese is a good substitute.
- For a smoky flavor, grill the corn before cutting it off the cob.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://eatableempress.com/mexican-street-corn-salad-recipe/