Mexican Street Corn Salad
Mexican Street Corn Salad is a zesty, creamy salad bursting with flavor from the charred corn, cilantro, lime & smoky seasonings! Simple, flavorful elote salad is a perfect grilling side dish!
Servings: 6 servings
Calories: 314kcal
Ingredients
- 6 corn cobs peeled
- 2 green onions thinly sliced
- ½ cup crumbled cotija cheese
- 1 avocado peeled, pit removed and chopped
- ¼ cup cilantro lightly packed
Creamy Chipotle Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 TBSP lime juice
- 1 tsp smoked paprika
- ½ tsp chipotle chili powder
- Salt and pepper to taste
Instructions
- Prep corn: Place a large skillet over a high heat and add in the corncobs and cook. Turn the corn frequently until they are lightly charred allover. Char the corn cobs in batches if they don’t all fit in your skillet at once. Remove them from the heat and set them aside to cool.
- Once the corn has cooled, use a sharp knife to slice the corn kernels off the cobs. The easiest way to slice the corn kernels off the cob is to hold the cobs upright with one hand, while using a knife to slice the kernels with the other hand. Set them aside.
- Dressing: Use a small bowl and whisk the mayonnaise, sour cream, lime juice, paprika and chipotle powder until combined. Also season with salt and pepper to your desired taste preference.
- Assemble: Add the charred corn kernels, green onions, cheese, avocado and cilantro to a large mixing bowl. Pour the dressing over everything, then stir until it is well combined. Serve from the mixing bowl, or transfer to a salad bowl or plate to serve. Enjoy!
Notes
Store salad in an airtight container in the fridge for up to 3 days.
Street corn salad should not be frozen.
Nutrition
Calories: 314kcal | Carbohydrates: 22g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 284mg | Potassium: 457mg | Fiber: 4g | Sugar: 6g | Vitamin A: 642IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 1mg