Easy Mexican Street Corn Salad (Elote)

 Enjoy the vibrant flavors of Mexican Street Corn Salad, also known as Elote Salad, in this easy recipe. Sweet corn is tossed in a creamy, tangy dressing with cheese and cilantro for a quick and delicious side dish.

• Keyword Focus: Mexican Street Corn Salad, Elote Salad, Easy Corn Salad, Quick Salad Recipe, Mexican Side Dish.

Yields: 4-6 servings Prep time: 10 minutes Cook time: 10 minutes (if using fresh corn)

Ingredients:

• 4 cups corn kernels (from about 4 ears of fresh corn, or frozen/canned, drained)
• ¼ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• ½ teaspoon chili powder (or Tajín seasoning)
• ¼ cup crumbled Cotija cheese or feta cheese
• ¼ cup chopped fresh cilantro
• Optional: 1 small jalapeño, seeded and minced (for heat)

Equipment:

• Large bowl
• Skillet (if using fresh corn)

Instructions:

1. Cook the Corn: If using fresh corn, cut the kernels off the cobs. Heat a skillet over medium heat with a little oil or butter and cook the corn for 5-7 minutes, until slightly tender and charred. If using frozen or canned corn, ensure it is thawed or drained.
2. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, and chili powder (or Tajín).
3. Combine Ingredients: Add the cooked corn, Cotija cheese (or feta), cilantro, and jalapeño (if using) to the dressing.
4. Mix Well: Gently toss all the ingredients together until the corn is evenly coated with the dressing.
5. Chill and Serve: For the best flavor, chill the salad in the refrigerator for at least 15 minutes before serving.

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SEO Recipe 2: 5-Ingredient Mexican Street Corn Salad

This super easy Mexican Street Corn Salad uses just a few key ingredients to deliver a burst of flavor. Perfect for a quick side or snack!

• Keyword Focus: 5 Ingredient Corn Salad, Easy Elote Salad, Simple Mexican Salad, Quick Side Dish.

Yields: 2-4 servings Prep time: 5 minutes Cook time: 5-7 minutes (if using fresh corn)

Ingredients:

• 2 cups corn kernels (from about 2 ears of fresh corn, or frozen/canned, drained)
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• ¼ cup crumbled Cotija cheese or Parmesan cheese
• 1-2 teaspoons chili powder (or Tajín seasoning), to taste

Equipment:

• Small bowl
• Skillet (if using fresh corn)

Instructions:

1. Cook the Corn: If using fresh corn, cut off the kernels and cook in a skillet over medium heat with a little oil until tender-crisp. If using frozen or canned, thaw or drain well.
2. Combine Ingredients: In a bowl, combine the cooked corn, mayonnaise, lime juice, and Cotija cheese (or Parmesan).
3. Season: Sprinkle chili powder (or Tajín) over the salad and stir gently to combine. Add more to taste.
4. Serve: Serve immediately or chill for later.

Enjoy these quick and easy Mexican Street Corn Salad recipes! They are a fantastic way to enjoy the flavors of elote without the mess of eating it off the cob.