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+ servings

Mexican Street Corn Salad

This salad is loaded with all the flavors of traditional elote like sweet corn, salty cotija cheese, creamy mayo, and tangy lime juice.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield:8 servings

Ingredients

  • 8 ears of corn husked
  • ¼ cup butter melted
  • 6-8 tablespoons mayonnaise
  • 2-3 tablespoons fresh lime juice
  • 1 cup cotija crumbled, plus more for serving
  • 3 tablespoons fresh cilantro chopped, plus more for serving
  • salt
  • black pepper
  • ½ teaspoon chili powder for garnish
  • ½ teaspoon garlic powder for garnish
  • red onion minced, for garnish

Instructions

  • Preheat broiler or your grill to medium.
  • Place corn perpendicular to grill or oven grates and grill or broil for about 10 minutes. Turn to evenly cook and char slightly. Remove and let cool slightly.
  • Cut kernels from corn cobs and place in a medium bowl.
  • Whisk together mayonnaise, butter, lime juice, cotija, cilantro, and salt in a small bowl. Add mixture to bowl with corn and stir.
  • Top with more cotija, cilantro, red onion, and a sprinkle of chili powder or Tajín.

Notes

  • Corn: Grilled corn is preferable, but you can use boiled or canned. For boiled, read my post on how to boil corn. For canned, use 4 15-ounce cans. Drain well and add corn and 2 cups water to a saucepan over medium heat. Let it simmer until the liquid is almost totally gone, about 5-10 minutes.
  • Mayonnaise: Use a good quality mayo without a strong taste. Sprout's Organic Mayo, Hellmann's, or Duke's are good options.

Nutrition

Calories: 251kcal | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 342mg | Potassium: 255mg | Total Carbs: 18g | Fiber: 2g | Sugar: 7g | Net Carbs: 16g | Vitamin A: 479IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 1mg
Recipe By:Cheryl Malik