Description
A vibrant and flavorful Mexican street corn salad inspired by elote, featuring creamy dressing, tangy lime, and chili powder.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat the butter or olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5 to 7 minutes until tender and slightly charred.
- Combine mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika in a mixing bowl. Stir until smooth and creamy.
- Pour the cooked corn into the bowl with the dressing, then add cilantro and jalapeño. Mix gently to coat.
- Taste the salad and add salt and pepper as needed for seasoning.
- Transfer the salad to a serving bowl and garnish with additional cotija cheese, chili powder, and fresh cilantro. Serve immediately or let it chill for 30 minutes.
Notes
For a vegan version, substitute mayo and sour cream with coconut yogurt or a cashew-based dressing. Add grilled chicken, shrimp, or black beans for a protein boost.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Sauteing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg