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Elote Salad (Mexican Street Corn Salad)
My Elote Salad (Mexican Street Corn Salad) is inspired by a street food favorite. It's great for hosting parties or bringing to a backyard potluck.
Ingredients
- 5 ears Fresh corn , cooked and removed from the cob
- 2 Tablespoons Butter
- ¼ cup Red onion, diced
- 2 Tablespoons Jalapeno, finely minced
- 2 cloves Garlic , finely minced
- 2 Tablespoons Mayonnaise
- 2 Tablespoons Sour cream
- 1 Lime, juiced
- ½ teaspoon Chili powder
- 1 teaspoon All Purpose Seasoning
- ¼ cup Queso Fresco
- ¼ cup Fresh cilantro, chopped
Instructions
- Melt butter in a large skillet over medium high heat.
- Add corn and sautee until golden and slightly charred, about 10 minutes.
- Remove corn from the pan and place in a large bowl.
- Add onion, jalapeno, and garlic to the skillet and saute for 2-3 minutes until vegetables are softened and fragrant.
- Remove vegetables from pan and place in bowl with corn.
- In a bowl, combine mayo, sour cream, lime juice, chili powder, and All Purpose Seasoning Blend.
- Whisk until combined.
- Pour dressing over the corn and stir to combine.
- Add Queso Fresco and cilantro and serve immediately.
Christina's Notes
- Avoid Watery Salad: Pat dry the corn to absorb any excess moisture. Extra wetness can thin down the creamy dressing.
- Char in Batches: Char the corn a little at a time so that every piece has a chance to get nice and brown.
- Serve Cooled: Salad that came straight out of the fridge can have muted flavors. Let it sit at room temperature for a few minutes so the flavors can come back to life.