Description

A zesty and creamy salad inspired by Mexican street corn, also known as Elote. This dish combines charred corn, tangy lime, and creamy dressing with a touch of spice for a flavorful side or topping.

Ingredients

4 cups corn kernels (about 5 ears of corn or frozen corn)
2 tablespoons vegetable oil
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice (about 1 lime)
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup red onion, finely diced (optional)
1 jalapeño, seeded and diced (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat vegetable oil in a large skillet over medium-high heat.
Add the corn kernels and cook, stirring occasionally, until they are charred in spots, about 8–10 minutes. Let cool slightly.
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
Add the charred corn, cotija cheese, cilantro, red onion, and jalapeño to the bowl and toss until well combined.
Adjust seasoning to taste and serve immediately or chilled.

Notes

Grill fresh corn for a more authentic smoky flavor.
Can be made ahead and stored in the fridge for up to 2 days.
For a lighter version, substitute Greek yogurt for sour cream or mayo.