Mexican Street Corn Salad Recipe
This traditional Elote salad, Mexican Street Corn Salad, is a fiesta for your tastebuds! Serve as a side dish or a dip with tortilla chips.
Servings: 8
Cost: $8
Equipment
- bowl
Ingredients
- 1 tablespoon olive oil
- 4 cups corn kernels thawed, if frozen
- 1/2 cup diced red onion
- 1 jalapeno seeded and minced
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh cilantro
- 4 ounces Cojita cheese crumbled
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- zest and juice of 2 limes
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- kosher salt and fresh ground pepper to taste
Instructions
- Heat the oil in a large skillet over medium heat. Add the corn to the skillet and cook for 4-5 minutes or until slightly charred, stirring occasionally. Remove from the heat and cool to room temperature.
- Transfer the corn to a mixing bowl. Add the onion, jalapeño, green onion, cilantro and cheese. Set aside.
- In a small bowl, whisk together the sour cream, mayonnaise, lime zest, lime juice, cayenne pepper and chili powder. Season with salt and pepper to taste.
- Pour the dressing over the corn mixture and toss to coat. Sprinkle with additional cilantro and Cojita cheese, if desired. Serve immediately
Notes
Salad can be made up to 8 hours in advance and refrigerated in an airtight container.
Nutrition
Calories: 189kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 283mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 5.8mg | Calcium: 117mg | Iron: 0.7mg