This elote corn salad is the perfect side for your favorite Tex Mex and Mexican meals. Sweet corn is coated with a tangy, creamy dressing and topped with fresh cilantro and salty, crumbled cotija cheese.
Corn | Butter Jalapeño | Salt Mayonnaise | Sour Cream Cotija Cheese | Cilantro Green Onion | Lime Juice TOPPINGS Mexican Crema | Cotija Cheese Cilantro | Tajin or Chili Powder Lime Wedges
Remove the husks and silk from the corn cobs. Cut the corn off the cob. Melt butter in a large skillet over medium heat. Add the corn, jalapeño, and salt. Cook until the corn and jalapeño are softened.
Remove the corn and jalapeño to a large bowl and add in the mayonnaise and sour cream while the corn is still warm. You can add more if you desire a creamier texture.
Stir in the crumbled cotija, diced cilantro, green onion and fresh lime juice. Taste and adjust salt/lime juice as needed. Serve in a large bowl with desired toppings. Can be served warm or cold.
This quick and easy salad is great for pairing with tacos, meats, and enchiladas.