Ingredients
- Corn kernels (fresh or frozen): 4 cups
- Mayonnaise: 1/2 cup
- Cotija cheese, crumbled: 1/2 cup
- Sour cream: 1/4 cup
- Lime juice: 2 tablespoons
- Chili powder: 1 teaspoon
- Cilantro, chopped: 1/4 cup
- Garlic powder: 1/2 teaspoon
Instructions
- Step 1: If using frozen corn, thaw it completely. If using fresh corn, grill or roast the corn on the cob until lightly charred, then cut the kernels off the cob.
- Step 2: In a large bowl, combine the corn kernels, mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cilantro. Mix well to ensure all ingredients are evenly distributed.
- Step 3: Gently fold in the crumbled Cotija cheese, reserving a small amount for garnish.
- Step 4: Taste and adjust seasoning as needed, adding more lime juice, chili powder, or salt to your preference.
- Step 5: Transfer the Elote salad to a serving dish and garnish with the reserved Cotija cheese and a sprinkle of extra chili powder, if desired. Serve immediately or chill for later.
Notes
- Store leftover Elote salad in an airtight container in the refrigerator for up to 3 days, but know that the corn's texture will soften over time.
- Reheat chilled Elote in the microwave in 30-second intervals, stirring in between, until just warmed; avoid overheating to prevent the mayo from separating.
- For a fun presentation, serve this salad in individual cups or small bowls as a vibrant appetizer or side dish at your next cookout.
- Don't skip charring the fresh corn – those smoky notes add a fantastic depth of flavor that really elevates this Elote.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American