Description
A delicious and easy-to-make Mexican Street Corn Salad, also known as esquites or elote salad, combining grilled corn with a creamy and tangy dressing, cotija cheese, and flavorful spices.
Ingredients
Scale
Corn Salad:
- 4 cups corn kernels (fresh, grilled, or frozen and thawed)
- â…“ cup mayonnaise
- ¼ cup sour cream
- ½ cup cotija cheese, crumbled
- 1 garlic clove, minced
- 1 jalapeño, finely chopped (optional for heat)
- ¼ cup chopped fresh cilantro
- juice of 1 lime
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Prepare Corn: Grill the corn until slightly charred or sauté frozen corn until lightly browned.
- Mix Dressing: In a large bowl, combine mayonnaise, sour cream, garlic, lime juice, chili powder, paprika, salt, and pepper.
- Combine Ingredients: Add corn, cotija cheese, jalapeño, and cilantro. Mix well.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Serve immediately or refrigerate. Garnish with extra cotija and cilantro if desired.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- This salad is best enjoyed slightly warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 18 mg
