Description
This bold and creamy elote-style salad features charred corn, cotija cheese, lime, and spices—perfect for summer cookouts or taco night.
Ingredients
4 cups corn kernels (fresh or thawed frozen)
1 tbsp olive oil
1/4 cup mayonnaise
1/4 cup Greek yogurt or Mexican crema
1/2 cup cotija cheese, crumbled (or feta)
1/4 cup red onion, finely chopped
1 jalapeño, seeded and finely diced (optional)
1 clove garlic, minced
Juice of 2 limes
1/4 cup fresh cilantro, chopped
1 tsp chili powder (plus extra for garnish)
1/2 tsp ground cumin
Salt and pepper, to taste
Instructions
Heat olive oil in a skillet over medium-high. Char corn for 8–10 minutes, stirring occasionally.
Transfer corn to a large bowl to cool slightly.
In a separate bowl, whisk mayonnaise, yogurt, lime juice, garlic, chili powder, cumin, salt, and pepper.
Add dressing to corn with red onion, jalapeño, cilantro, and half the cotija. Toss gently.
Top with remaining cotija and a sprinkle of chili powder before serving.
Notes
Substitute cotija with feta if needed.
Add roasted poblanos or bell peppers for variation.
Stir in hot sauce or diced serrano for extra spice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Skillet
- Cuisine: Mexican
