Mexican Street Corn Salad
This Mexican street corn salad turns delicious elote into the perfect summer side! With blistered corn, lime, cheese, and a creamy dressing. Fresh and easy!
Foto: Well PlatedIngredients
- 5 ears fresh corn (OR 2 (12-ounce) bags frozen corn - if using frozen, do not thaw; i don't recommend canned as it's too wet)
- 2 tablespoons canola oil (or similar neutral cooking oil)
- ¼ teaspoon kosher salt (plus a pinch or two)
- ⅓ cup thinly sliced green onions
- ⅓ cup chopped fresh cilantro
- 4 ounces crumbled feta or cotija cheese (about 3/4 cup)
- ¼ cup plain Greek yogurt or sour cream
- 1 jalapeño pepper (seeds and membranes removed, finely chopped)
- 1 clove garlic (minced (about 1 teaspoon))
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
Steps
Remove the corn husks and silks, then cut the corn from the cob; you should have about 4 cups kernels.
In a cast iron or similar large, sturdy skillet, heat the oil over medium high. Add the corn and ¼ teaspoon salt. Stir to combine, then spread the corn into a single layer. Let cook undisturbed for 2 minutes.
Stir the corn, spread back into an even layer, then cook 2 minutes more. Repeat two or three times more, until the corn is charred all over (this will take about 8 minutes). Be very careful and stand back as the corn may pop out of the skillet. Let cool in the skillet for two minutes and then transfer to a large bowl.
Add the green onions, cilantro, feta (or cotija), yogurt (or sour cream), jalapeno, garlic, lime juice, chili powder, smoked paprika, and a pinch of salt.
Stir to combine. Taste and adjust the seasoning as desired. Serve right away.
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