Description
A fresh twist on the classic Mexican street corn, this Elote Corn Salad combines sweet corn with a zesty lime dressing for a delightful side dish.
Ingredients
Scale
- 4 ears of fresh corn
- 90 ml (1/3 cup) mayonnaise
- 60 ml (1/4 cup) sour cream or Greek yogurt
- Juice of 2 limes
- 1 tsp chili powder
- 50 g (1/2 cup) crumbled cotija cheese
- Handful of chopped cilantro
- Salt to taste
Instructions
- Preheat your grill to medium-high heat. Place the husked corn on the grill and cook for about 10 minutes, turning occasionally until charred and tender.
- Remove from the heat and let cool slightly. Cut kernels off the cob into a large mixing bowl.
- In a separate bowl, combine mayonnaise, sour cream, lime juice, and chili powder until smooth.
- Pour the dressing over the corn and stir in cotija cheese and cilantro. Season with lime juice and salt to taste.
- Chill for at least 15 minutes before serving.
Notes
For an extra smoky flavor, consider grilling the corn with the husks on. Avoid overcooking the corn to keep it crunchy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg