Mexican Street Corn Salad
This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!
Ingredients - Serves 6
- Salt and pepper - To taste
- Garlic - 2 cloves, minced
- Chili powder - 1 teaspoon
- Lime - Juice of 1 lime
- Cilantro - 1/2 cup, chopped
- Cotija cheese - 1 cup, crumbled
- Mayonnaise - 1/2 cup
- Olive oil - 1 tablespoon
- Corn - 5 ears, husked and cleaned
Let's Get Started
- Preheat your grill or grill pan over high heat and oil lightly.
- Grill the corn until it's charred on all sides, 10 to 12 minutes, turning occasionally. Then, let it cool.
- When the corn is cool, cut the kernels off the cob.
- In a large bowl, combine the corn kernels, mayonnaise, cheese, cilantro, lime juice, chili powder, garlic, salt, and pepper.
- Stir until everything is well mixed and coated in the dressing.
- Serve the salad immediately, or refrigerate it for an hour before serving to let the flavors meld together.
Dietary Info
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 220
- Fat: 14g
- Carbs: 20g
- Protein: 5g
- Sodium: 180mg
- Sugar: 6g
