Description
This Mexican Street Corn Salad is loaded with all the flavors of elote and esquites. You’ll love the fresh flavors of this salad–tangy crema dressing, cotija cheese, cilantro, chili and lime!
Ingredients
For The Salad:
- 4-5 cups sweet corn (4-6 ears of corn)
- 1/3 cup chopped cilantro
- 1/4 cup finely minced red onion
- 1/4 cup cotija cheese or queso fresco, crumbled
- 1-2 Tbsp. finely minced jalapeño
For The Crema Dressing:
- 1/3 cup mayonnaise
- 2 Tbsp. fresh lime juice
- 1/2 tsp. chili powder
- 1/4 tsp. kosher salt
Optional extras:
- black pepper, cayenne pepper, or additional cilantro or cotija, for garnish
Instructions
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Prep The Corn. If you haven’t already, boil or grill the corn to cook it through, then cut the corn off the cob. (You can also cut the corn off the cob and cook it in a pan with a little butter for 4-5 minutes.)
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Mix Up The Dressing. In a small bowl, whisk together mayonnaise, fresh lime juice, and chili powder. Taste the dressing and add salt and pepper or more chili powder, to taste.
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Combine The Salad. Add the corn to a large mixing bowl, along with jalapeño, red onion, cotija cheese, and cilantro. Pour the dressing over the salad, and gently toss to combine. (For a pretty finish, garnish with a little extra cilantro, some lime zest, and cotija cheese)
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Serve & Store. Enjoy the salad right away, or cover and store in an airtight container in the fridge up to 3 days. (The salad will continue to soften over time.)
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup salad
- Calories: 190
- Sugar: 6.6 g
- Sodium: 221 mg
- Fat: 12 g
- Saturated Fat: 2.6 g
- Carbohydrates: 19.6 g
- Fiber: 2.2 g
- Protein: 4.4 g
- Cholesterol: 10.1 mg