Description
A vibrant and party-perfect twist on classic elote, this Mexican Street Corn Salad combines charred sweet corn, a creamy lime dressing, fresh herbs, and crumbled cotija for a bold and tangy fiesta favorite.
Ingredients
Scale
- 4 ears fresh corn on the cob (or 3 cups corn kernels)
- 2 tablespoons vegetable oil
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and finely chopped (adjust to taste)
- 1/2 cup green onions, thinly sliced (green parts only)
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons mayonnaise (or Greek yogurt for a healthier alternative)
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1–2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Chili powder or hot chile flakes, to taste
- 2 ounces (about 1/2 cup) cotija cheese, crumbled (feta can be substituted)
- Extra cilantro and lime wedges for serving
Instructions
- Shuck corn and slice kernels off the cob.
- Heat vegetable oil in a skillet and char the corn for 5–7 minutes, tossing occasionally.
- Whisk together mayonnaise, lime juice, zest, garlic, cumin, smoked paprika, and chili powder.
- In a bowl, combine charred corn, red bell pepper, red onion, jalapeño, green onions, and cilantro. Fold in dressing.
- Mix in most of the cotija cheese, reserving some for garnish. Adjust seasoning to taste.
- Garnish with remaining cotija, extra cilantro, and lime wedges before serving.
Notes
For best flavor and texture, serve slightly warm or at room temperature. Store dressing and corn separately if making ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 3g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Mexican street corn, esquites, corn salad, Cinco de Mayo, party side dish