Mexican Street Corn Salad
Creamy, tangy, and full of bold flavor, this Mexican street corn salad takes everything you love about elote and turns it into an easy, scoopable side dish. With charred corn, a zesty lime dressing, fresh herbs, and cotija cheese, it’s perfect for parties, taco nights, or serving alongside grilled meats.
Servings: 4
Ingredients
- 24 oz frozen corn
- 1 tablespoon olive oil
- ½ red onion diced
- 2 jalapenos seeded and diced
- 2-3 garlic cloves minced
- 1 bunch cilantro chopped
- ¼ cup sliced green onions
- ¼ cup cotija cheese
Dressing:
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2 limes juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- ⅛ teaspoon ground cumin
Instructions
- Heat a large skillet over high heat, add the oil, and cook the frozen corn until it’s nicely charred and browned. Transfer the corn to a large bowl and let it cool slightly.
- In a separate bowl, whisk together the sour cream, mayo, lime juice, salt, pepper, chili powder, and ground cumin until smooth. Taste and adjust as needed.
- Add the red onion, jalapeños, garlic, cilantro, green onions, and cotija cheese to the bowl with the corn. Pour the dressing over the top and stir until everything is well combined.
- Serve right away or refrigerate until ready to serve.