Elote Corn Salad with Cotija Cheese
Elotes in a salad! This Mexican street corn salad will take your taste buds on a journey! It's the perfect side to any Mexican-inspired meal!
Servings: 4 Cups
Calories: 307kcal
Ingredients
- 4 cups Corn Kernels
- 1 Tablespoon Butter
- 2 teaspoons Minced Garlic
- ¼ cup Mayonnaise
- ¼ cup Sour Cream
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon White Pepper
- 1 Jalapeno minced (deseeded if desired)
- ½ cup Cilantro chopped
- ½ Red Onion minced
- ⅓ cup Cotija Cheese or more to taste
- 2-3 Tablespoons Lime Juice to taste
Instructions
- In a large skillet over medium heat, melt the butter.1 Tablespoon Butter
- Add the garlic and cook for 1 minute, then add the corn. Stir and cook for about 5-8 minutes, until fragrant and slightly charred in spots.2 teaspoons Minced Garlic, 4 cups Corn Kernels
- Place the corn in a bowl. If you want to serve chilled, cool before proceeding with the rest of the recipe.
- Stir in most of the red onion, jalapenos and cilantro, reserving some for garnish.½ cup Cilantro, ½ Red Onion, 1 Jalapeno
- Stir in the mayonnaise and sour cream, then season with cumin, paprika, salt, and pepper.¼ cup Mayonnaise, ¼ cup Sour Cream, 1 teaspoon Cumin, 1 teaspoon Paprika, 1 teaspoon Salt, 1 teaspoon White Pepper
- Add cotija cheese and lime juice, then stir until just combined.⅓ cup Cotija Cheese, 2-3 Tablespoons Lime Juice
- Serve garnished with remaining red onion, jalapenos, and cilantro.
Notes
If no fresh corn is available, sub thawed frozen corn in this recipe.
Recipe will keep up to 4 days in the refrigerator in an airtight container.
Nutrition
Serving: 1Cup | Calories: 307kcal | Carbohydrates: 28g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 1179mg | Potassium: 312mg | Fiber: 4g | Sugar: 9g | Vitamin A: 534IU | Vitamin C: 13mg | Vitamin D: 0.1µg | Calcium: 98mg | Iron: 1mg