Stuff You Need
- 2 Tbsp neutral high‑heat oil (canola or avocado)
- 8 ears corn, husked and kernels removed (about 8 cups kernels)
- 1 tsp kosher salt (or ½ tsp table salt), plus more to taste
- ¼ tsp freshly ground black pepper
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt or crema
- 2 tsp sweet paprika
- 1 tsp cayenne pepper
- 2 tsp fresh lime juice
- 8 oz crumbled feta or cotija cheese (about 1 cup)
- 2 Tbsp chopped fresh cilantro
Char the Corn
In a large skillet over medium-high heat, heat oil. Cut kernels from the cobs and add to the skillet with a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until browned, 10 to 15 minutes.
Mix the Dressing
In a large bowl, whisk together mayo, sour cream, paprika, cayenne, and lime juice until smooth.
Combine and Serve
Add the charred corn to the bowl and mix to coat. Stir in feta and cilantro. Serve warm or chilled.
Mexican “Elote” Corn Salad
This Mexican street corn salad is creamy, smoky, and tangy, with charred corn kernels tossed in a zesty lime-mayo dressing. Crumbled cheese and a hint of heat from cayenne bring bold flavor to every bite.
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Ingredients
- 2 Tbsp neutral high‑heat oil canola or avocado
- 8 ears corn husked and kernels removed (about 8 cups kernels)
- 1 tsp kosher salt or ½ tsp table salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt or crema
- 2 tsp sweet paprika
- 1 tsp cayenne pepper
- 2 tsp fresh lime juice
- 8 oz crumbled feta or cotija cheese about 1 cup
- 2 Tbsp chopped fresh cilantro
Instructions
- Heat oil in a skillet over medium-high. Cut kernels from cobs and cook with salt and pepper, stirring occasionally, until browned (10–15 min).
- In a bowl, whisk mayo, sour cream, paprika, cayenne, and lime juice until smooth.
- Add corn to the dressing and toss to coat. Stir in feta and cilantro. Serve warm or at room temp.
