Description
A flavorful twist on the classic elote, this Mexican Street Corn Salad is bursting with fresh ingredients, creamy textures, and just the right kick of spice.
Ingredients
Scale
- 2 tbsp vegetable oil
- 4 ears fresh corn (shucked, kernels removed, about 3–4 cups fresh corn kernels)
- 3 tbsp Mexican Crema (or substitute with sour cream)
- 2 tbsp mayonnaise
- 1 clove garlic (grated)
- 2 tbsp fresh juice from 2 limes
- ¼ tsp chili powder
- ¼ tsp cumin
- 1/8 tsp smoked paprika
- Coarse salt and pepper (to taste)
- 2 oz. (¼ cup) Cotija cheese (finely crumbled)
- ¼ cup finely diced red onion
- 1/3 cup fresh cilantro leaves (finely chopped)
- 1 jalapeño pepper (seeded and minced)
Instructions
- Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
- Add corn kernels and cook for about 5 minutes, stirring occasionally, until vegetables are lightly charred. Season with salt and pepper, then remove from heat and let cool for 10 minutes.
- In a large mixing bowl, whisk together Mexican crema, mayonnaise, grated garlic, lime juice, chili powder, cumin, smoked paprika, and a pinch of salt and pepper.
- Add the cooled corn to the bowl along with Cotija cheese, red onion, cilantro, and jalapeño. Gently fold to combine without mashing the corn.
- Serve warm, at room temperature, or chilled. Optionally, garnish with additional Cotija cheese and cilantro before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best flavor, enjoy freshly made but can keep at room temperature for up to 2 hours during gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Mexican Corn Salad, Esquites, Summer Salad, Vegetarian Salad, Fresh Corn
