Mexican Street Corn Salad (Elote)
6 servings
servings5 minutes
active time15 minutes
total timeIngredients
4 ears corn
2 tbsp butter
1/4 cup red onion (minced)
1/4 cup cotija cheese (crumbled)
3 tbsp sour cream (or crema)
2 tbsp mayo
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp black pepper
1/2 tsp paprika
1/8 tsp cayenne (optional )
1/4 cup cilantro (chopped)
2 tbsp lime juice (about 1 lime)
Directions
Grilled: Brush the corn with melted butter and grill on medium heat for 8-10 minutes until all sides are slightly charred. Cut off the kernels and place the corn in a mixing bowl.
Stovetop: Cut off the corn kernels. Heat a large skillet on medium high heat and melt the butter. Add the corn and sauté for 5-8 minutes, stirring occasionally until lightly browned. Turn off the heat.
Combine the dressing ingredients and add it to the corn along with onions and cotija cheese. Serve warm.
6 servings
servings5 minutes
active time15 minutes
total time