Recipe details
Snacks & Appetizers
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Mexican Elote Corn Salad
25min
6 servings
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This Mexican Elote Corn Salad transforms traditional street corn into a convenient, shareable dish that captures all the authentic flavors of this beloved Mexican treat. Sweet corn kernels are tossed with tangy lime, fresh cilantro, and creamy cheese for a perfect balance of flavors and textures. Simple to prepare with basic ingredients, this versatile dish works equally well as a dip with tortilla chips or as a side dish. The combination delivers the classic taste of Mexican street corn in an easy-to-serve format that's perfect for gatherings, barbecues, or anytime you're craving those vibrant, south-of-the-border flavors.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the corn
If using fresh corn, husk 4-5 ears. Grill or roast corn until lightly charred, about 10 minutes. Cut kernels from cobs. If using frozen corn, roast in a hot skillet until charred in spots.
Prepare the aromatics
Chop cilantro finely. Mince garlic.
Prepare the lime
Zest one lime to get 1 teaspoon of zest. Cut limes in half and squeeze to extract juice.
Make the dressing
In a large bowl, combine mayo, chili powder, salt, and pepper. Add lime zest, most of the lime juice, and minced garlic. Mix well.
Combine ingredients
Add corn kernels to the dressing. Add most of the cilantro, reserving some for garnish. Toss until corn is well coated.
Add cheese
Add most of the cheese to the mixture. Fold gently to combine.
Adjust seasoning
Taste and adjust with more lime juice, salt, or chili powder if needed.
Serve
Transfer to a serving bowl. Top with remaining cheese and cilantro. Sprinkle with additional chili powder if desired. Serve warm or at room temperature with tortilla chips or as a side dish.
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