Description
A fresh and delicious twist on traditional elote, this salad combines sweet corn, creamy dressing, and spices for a flavorful side dish.
Ingredients
Scale
- 1/4 cup mayonnaise
- 3 tablespoons sour cream
- Juice of 1 lime (about 2 tbsp)
- 1/2 teaspoon hot sauce
- 1/4 teaspoon each chili powder, garlic salt, cumin, smoked paprika, and pepper
- 4 large ears of fresh corn (or 2 (15 oz.) cans drained and patted dry, or 3 cups thawed and dried frozen corn)
- 1 tablespoon avocado oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 cup crumbled Cotija cheese, plus more for topping
Instructions
- Whisk together mayonnaise, sour cream, lime juice, hot sauce, chili powder, garlic salt, cumin, smoked paprika, and pepper for the dressing. Set aside.
- If using fresh corn, husk it and cut the kernels off the cob. Drain and dry canned or frozen corn to prevent a watery salad.
- Heat avocado oil and butter in a skillet over medium-high heat.
- Add the corn and salt, cooking for 4 minutes until slightly charred.
- Add minced garlic, jalapeno, and red onion, cooking for an additional minute.
- Remove from heat and let cool for 2-3 minutes.
- Pour dressing over corn mixture, add chopped cilantro, and toss to combine.
- Stir in Cotija cheese, reserving some for garnish.
- Transfer to a serving bowl and sprinkle with reserved cheese.
- Serve immediately or refrigerate for up to 1 day.
Notes
For extra flavor, consider grilling the corn for a smoky taste. Customize with diced avocado or cherry tomatoes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg