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Mexican Street Corn Salad is easy, creamy, and packed with flavor! Your favorite roasted Mexican street corn (Elote) is cut off the cob (to make Esquites) and is served with a spoon, for a delicious summer side dish!

Mexican Street Corn Salad

Your favorite roasted Mexican street corn (Elote) is cut off the cob (to make Esquites) and is served with a spoon, for a delicious summer side dish!
Author Amber Brady
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yields 6 servings

Ingredients

  • 2 Tbsp (28 g) unsalted butter
  • 4 cups (516 g) corn kernels, (fresh or frozen)
  • 1 tsp minced garlic
  • ⅓ cup (78 g) mayonnaise
  • ½ tsp chili powder
  • ½ cup (56 g) cotija cheese
  • 1 Tbsp lime juice, fresh squeezed
  • 1-2 Tbsp chopped cilantro, (optional)
  • kosher salt, to taste

Instructions

  • Melt butter in a large skillet (preferably cast iron) over medium-high heat. Add corn kernels and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. Add the garlic the last 2 minutes of cooking.
  • Allow corn to cool slightly. Stir in mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro. Season to taste with salt.
  • Serve warm or cold. Store leftovers in an airtight container in the refrigerator.

Video

Notes

Nutrition

Serving: 0.67 cup | Calories: 252kcal | Carbohydrates: 23g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 226mg | Potassium: 244mg | Fiber: 3g | Sugar: 5g | Vitamin A: 503IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 1mg