This slightly spicy Elote Salad takes Mexican Street Corn and puts it in a bowl! The perfect side to any summer meal.
Servings: 4 servings
- 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
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.