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–+ servings

Elote Salad

This slightly spicy Elote Salad takes Mexican Street Corn and puts it in a bowl! The perfect side to any summer meal.
5 from 4 votes
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Course: Side
Cuisine: Eclectic, Mexican
Keyword: Corn, salad, Summer
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 4 servings
Author: Sues

Ingredients

  • 6 ears corn, shucked
  • ½ jalapeño, seeded and finely chopped
  • 1 ½ tsp finely chopped cilantro, plus more for topping
  • ¼ cup cotija or queso blanco, plus more for topping
  • 3 Tbsp light mayonnaise
  • 1 tsp chili powder
  • ¼ tsp cayenne
  • 1 Tbsp freshly squeezed lime juice

Instructions

  • Cut corn kernels from cobs and place and place in a non-stick grill pan or frying pan.
  • Cook for about 8-10 minutes, until just starting to char. Remove to large bowl. Mix in chopped jalapeño, cilantro, and cotija cheese.
  • In a separate small bowl, stir together mayonnaise, chili powder, cayenne, and freshly squeezed lime juice.
  • Pour mayonnaise mixture over corn and stir well to combine.
  • Top salad with additional cheese and cilantro.
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