Elote Mexican Street Corn Salad
This Elote Mexican Street Corn Salad is a vibrant, creamy, and tangy dish inspired by traditional Mexican street corn. It’s bursting with smoky, zesty flavors and comes together in just 25 minutes. Perfect as a side dish, taco topping, or a standalone snack!
Ingredients
- 4 cups of corn fresh or frozen
- 2 tablespoons olive oil
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- Juice of 1 lime
- 1/2 cup crumbled Cotija cheese or feta
- 1/3 cup chopped cilantro
- 1 small jalapeño finely diced (optional)
- Salt and pepper to taste
Instructions
- If using fresh corn, shuck and grill the ears over medium-high heat until lightly charred (8–10 minutes). Alternatively, use a stovetop skillet or broil in the oven.
- For frozen corn, thaw and sauté with olive oil in a skillet until golden.
- In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper. Whisk until smooth.
- Cut the kernels off the cob if using fresh corn. Add the corn to the bowl of dressing and toss until evenly coated.
- Stir in Cotija cheese, cilantro, and diced jalapeño (if using). Mix well.
- Adjust seasoning with salt, pepper, lime juice, or additional chili powder to suit your preferences.
- Transfer the salad to a serving dish. Garnish with extra Cotija cheese, a sprinkle of chili powder, and lime wedges.
- For a crunchy twist, top with crushed tortilla chips.
- Refrigerate for 20-30 minutes before eating for best results.
- Enjoy!