Elote (Mexican Street Corn) Salad
If y’all haven’t had elote, then you haven’t lived! Seriously the BEST! We have an elote man that walks his little cart around one of the neighborhoods in our area and it takes everything in my power not to stop and get one every single time I see him. I guess you could call him my ice cream man.
I don’t even know words to describe elote aside from a creamy corn with chili and cheese and a hint of lime. It’s so simple, yet all of the flavors work wonders together. I’m not even a person who’s a big fan of corn. I eat it rarely. But in elote form, I want it all!
Elote is typically an ear of corn that has Mexican crema, lime, chili powder and cotija sprinkled on it, but I’m not one for biting into a cob of corn. Not my thing in the least. Even when I was younger, I’d cut the corn off of the cob to eat. That’s why I’ve made it into salad form instead. I also think it helps coat each kernel in the creamy goodness to give a perfect bite each time.
This is a perfect side dish for any BBQ, tacos, grilled chicken, tri-tip, you name it!
Elote (Mexican Corn) Salad
Ingredients
- 4 ears of corn, grilled
- 1/4 cup Cilantro Lime “Sour Cream” sauce (highly recommend the mayo version for the elote), or to taste
- 1/2 tablespoon of Mexican chili powder, or to taste (such as Tajin)
- 1/2 tablespoon of chili powder
- ¾ cup cotija cheese
- ½ cup cilantro, roughly chopped
- Black pepper, to taste
Instructions
- Heat grill or grill pan over medium-high heat. Brush corn with avocado oil and grill about 3 mins. on each side until grill marks show charred. Let corn cool slightly.
- In a large bowl, cut kernels off of the cobs. Add Cilantro Lime “Sour Cream”, Mexican chili powder, chili powder, cotija, and cilantro. Season to taste with pepper (you will not need salt due to salt in the Mexican chili powder). Mix well.
- You can eat right away, but I find it best to let sit in the fridge for at least 30 minutes or up to over night.
- Garnish with cilantro before serving.
