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Mexican Street Corn Salad

Mexican Street Corn Salad: Creamy Delight for Every Bite

This Mexican Street Corn Salad is a quick, creamy, and flavorful dish that brings the essence of elote to your table.
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Prep Time 10 minutes
Cook Time 7 minutes
Chilling Time 30 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6-8 ears Fresh Corn Or frozen corn, kernels removed
  • 1/2 cup Mayonnaise Consider Greek yogurt for a lighter twist
  • 1/4 cup Sour Cream or Mexican Crema Low-fat sour cream also works well
  • 1 lime Lime Juice Always opt for fresh lime juice
  • 1/2 teaspoon Chili Powder Adjust based on your heat preference
  • 1/4 cup Cotija Cheese Feta or Parmesan make great substitutes
  • Cilantro To taste; feel free to omit
  • Minced Jalapeño To taste; omit for a milder salad
  • 2 tablespoons Butter or Olive Oil Used for sautéing corn
Optional Toppings
  • Lime Wedges Serve on the side
  • Extra Cotija Cheese Sprinkle on top before serving

Equipment

  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of butter or olive oil over medium-high heat. Add fresh corn and sauté for 5-7 minutes until tender.
  2. In a mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, juice from one lime, and 1/2 teaspoon chili powder. Whisk until smooth.
  3. Once corn is cooked, add it to the dressing. Toss in chopped cilantro and minced jalapeño, stirring until the corn is coated.
  4. Adjust the flavor with salt and pepper if desired.
  5. Serve immediately or refrigerate for up to two days. Stir well before serving.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 18gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 200mgPotassium: 280mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 4mg

Notes

Chill the salad for at least 30 minutes to enhance flavors. It's best served fresh, but can be made a day in advance.

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