Mexican Street Corn Salad

This delicious Mexican Street Corn Salad, also known as elote salad, combines blackened corn, Cotija cheese, cilantro, and green onions tossed in a smoky, spicy, lime-mayonnaise-based dressing.

Course side

Cuisine Mexican, Mexican/American

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Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 279kcal

Author Beth Pierce

Ingredients

2 tablespoons vegetable oil
4-6 ears of corn, kernels removed about 3 cups
¼ cup mayonnaise
1 garlic clove pressed
1 lime juiced
1-2 teaspoons adobo sauce
¼ teaspoon smoked paprika
⅓ cup crumbled Cotija cheese
¼ cup chopped fresh cilantro
3 green onions thinly sliced
Salt to taste
Freshly ground black pepper if desired

Instructions

Heat the oil in a large cast-iron skillet over medium heat. Add the corn and toss it every few minutes until browned and charred. Place the blackened corn in a serving bowl.
Whisk the mayonnaise, garlic, lime juice, adobo sauce, and smoked paprika in a small bowl.
Add the dressing, cotija cheese, cilantro, and green onions to the bowl with the corn. Toss to coat and combine. Season with salt and freshly ground black pepper, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition