Mexican Street Corn Salad

Mexican Street Corn Salad

Charred corn, tangy lime, and crumbled cotija combine for a smoky, creamy side.

Total 30 min Makes 6 servings Calories 220/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This salad takes the flavors of classic elote off the cob and into a bowl, with charred corn kernels tossed in a creamy mayo-lime dressing, cotija cheese, and chili powder. It comes together quickly on the stovetop or grill, making it a versatile side for taco night, barbecues, or potlucks.

Ingredients

  • 6 ears corn, husked
  • 1 tablespoon vegetable oil
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. Brush corn ears with vegetable oil. Heat a 9-inch skillet or grill pan over medium-high heat and cook corn, turning occasionally, until charred in spots on all sides.

  2. Transfer corn to a cutting board and let cool slightly, about 5 minutes, then cut kernels off the cobs into a large bowl.

  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.

  4. Add red onion, cilantro, and jalapeño to the corn kernels, then pour the dressing over the top and toss to coat evenly.

  5. Fold in half the cotija cheese, then transfer the salad to a serving dish and top with the remaining cotija.

  6. Serve immediately, or chill for up to 1 hour before serving for a cooler salad.

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★ 3.9 (1)

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    Mexican Street Corn Salad

    This salad takes the flavors of classic elote off the cob and into a bowl, with charred corn kernels tossed in a creamy mayo-lime dressing, cotija cheese, and chili powder. It comes together quickly on the stovetop or grill, making it a versatile side for taco night, barbecues, or potlucks.

    30 min 6 servings 220 cal

    Ingredients

    • 6 ears corn, husked
    • 1 tablespoon vegetable oil
    • 1/3 cup mayonnaise
    • 1/4 cup sour cream
    • 1/2 cup cotija cheese, crumbled
    • 1/4 cup red onion, finely diced
    • 1/4 cup fresh cilantro, chopped
    • 1 jalapeño, seeded and minced
    • 2 tablespoons lime juice
    • 1 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Method

    1. 1

      Brush corn ears with vegetable oil. Heat a 9-inch skillet or grill pan over medium-high heat and cook corn, turning occasionally, until charred in spots on all sides.

    2. 2

      Transfer corn to a cutting board and let cool slightly, about 5 minutes, then cut kernels off the cobs into a large bowl.

    3. 3

      In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.

    4. 4

      Add red onion, cilantro, and jalapeño to the corn kernels, then pour the dressing over the top and toss to coat evenly.

    5. 5

      Fold in half the cotija cheese, then transfer the salad to a serving dish and top with the remaining cotija.

    6. 6

      Serve immediately, or chill for up to 1 hour before serving for a cooler salad.