Elote Corn Salad: A Deliciously Creamy Treat
A creamy and flavorful elote corn salad perfect for summer picnics. This recipe features grilled corn kernels mixed with a tangy mayonnaise and sour cream dressing, finished with cotija cheese and fresh cilantro.
Equipment
- grill
- medium bowl
Ingredients
- 6 large ears corn
- ⅓ cup mayonnaise
- ½ cup sour cream
- 8 oz cotija cheese or feta cheese
- 2 limes juice of
- 1 tsp chili powder
- 2 tbsp fresh cilantro
- 1 tsp salt
Instructions
- Remove the outer husks from the corn. Grill over medium heat for 15-20 minutes, turning frequently.
- Remove remaining husks and strip kernels from the cobs. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, and salt. Mix well.
- Cover and refrigerate for at least 4 hours. Before serving, stir in the cheese and cilantro. Taste and adjust seasonings. Serve cold.
Notes
The cheese should be dry and crumbly. Authentic Cotija cheese is recommended, but Athenos Feta or freshly shredded parmesan are acceptable substitutes. Lime juice is essential for the flavor profile. The salad can be prepared in advance and served cold from the refrigerator.