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.