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Ultimate Mexican Street Corn Salad - Authentic Elotes Style Recipe

This vibrant Mexican street corn salad captures the authentic flavors of elotes in an easy-to-serve format. Perfect for summer gatherings, it features sweet corn with a creamy dressing, spicy chili powder, and fresh cilantro.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears fresh corn, husked
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Add the corn and cook for 5-7 minutes until tender but still crisp. Alternatively, you can grill the corn for that authentic charred flavor - brush with oil and grill over medium heat for 10-12 minutes, turning occasionally.
  2. In a large bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, and smoked paprika until smooth and well combined.
  3. Once the corn is cool enough to handle, carefully cut the kernels off the cobs. Add the corn kernels to the dressing along with red onion, cilantro, jalapeño, and cotija cheese. Gently toss everything together until evenly coated.
  4. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
  5. Transfer to a serving bowl, garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder. Serve with lime wedges on the side.

Notes

This salad tastes better when made a few hours ahead as flavors develop. Can substitute feta for cotija cheese if unavailable. Adjust jalapeño amount for desired spice level.