Creamy Mexican Street Corn Salad
This Creamy Mexican Street Corn Salad has all the flavor of elote in an easy scoopable salad — perfect for potlucks, taco night, and cookouts.
Ingredients
- 3 cups sweet corn cooked and cut off the cob
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chipotle powder or chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon roasted garlic powder
- 1 tablespoon fresh lime juice about 1/2 lime
- 1/3 cup crumbled cotija or queso fresco cheese
- 1 tablespoon chopped fresh cilantro
- 2 green onions thinly sliced
- 1/2 teaspoon salt
Instructions
- Cut the cooked corn kernels off the cob into a large bowl.
- In a small bowl, whisk together the mayonnaise, sour cream, chipotle or chili powder, smoked paprika, roasted garlic powder, lime juice, and salt.
- Pour the dressing over the corn and toss to coat evenly.
- Fold in the crumbled cheese, chopped cilantro, and sliced green onion.
- Serve immediately, or chill for at least 30 minutes to let the flavors develop.
Notes
For the best flavor, grill your corn before cutting it off the cob. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 135kcalCarbohydrates: 13gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 11mgSodium: 234mgPotassium: 161mgFiber: 2gSugar: 3gVitamin A: 375IUVitamin C: 4mgCalcium: 42mgIron: 0.4mg
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