Elote Corn Salad
Quick and easy, this elote corn salad comes together with fresh ingredients in a creamy, tangy dressing.
Servings: 4
Ingredients
- 4 cups corn (5 large ears)
- 2 tablespoons butter
- 1 jalapeño seeds and membranes removed, diced
- ½ teaspoon salt
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- ¼ cup cotija cheese crumbled
- ½ bunch cilantro diced
- 1 green onion diced
- 1 teaspoon lime juice freshly squeezed
Toppings (optional)
- mexican crema
- cotija cheese crumbled
- fresh cilantro diced
- tajin or chili powder
- lime wedges
Instructions
- 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, jalapeno, and salt. Cook for 6-8 minutes until the corn and jalapeno are softened.
- Remove the corn and jalapeno to a large bowl and add in the mayonnaise and sour cream while 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.
Notes
- Canned or Frozen Corn: Thaw the corn completely and pat dry, then continue with the recipe. For canned corn, drain and pat dry, then continue with the recipe. Only sauté to heat the corn as needed.
- Mayo and/or Sour Cream: can be subbed with plain greek yogurt.
- Make Ahead: Prepare the salad ahead of time and store in a sealed container in the refrigerator for up to 2 days. Serve cold.
- Storage: Store the leftovers in a sealed container in the refrigerator for up to 3 days. It is not recommended to freeze this dish.
Nutrition
Calories: 338kcal | Carbohydrates: 34g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 537mg | Potassium: 381mg | Fiber: 4g | Sugar: 8g | Vitamin A: 820IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 1mg