Elote Street Corn Salad
This elote street corn salad is the perfect addition to any dinner or game day celebration. Bright, creamy, and slightly spicy, it's best paired with chips to make the ultimate dip!
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Servings: 5 -6 servings
Ingredients
- 4 cups uncooked corn kernels cut from the cob *(see note)
- ¾ cup yellow onion diced
- ½ to 1 red bell pepper diced (optional)
- 1 large clove garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon chili powder optional
- 2 tablespoons good-quality mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons lime juice from one lime
- 2 tablespoons chopped fresh cilantro
- ⅓ cup feta or Cotija cheese crumbled
- 1 jalapeño diced
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- Olive oil for cooking
Instructions
- Preheat a large skillet over medium high heat and pour in a tablespoon of olive oil. Once hot, add the corn kernels to the pan with a pinch of salt and pepper. Cook the corn for 8-10 minutes, scraping the bits at the bottom of the pan, until lightly charred. Pour the corn into a bowl and return the pan to the stove.
- To the same pan, add 1 tablespoon of olive oil. Sauté the onion and bell pepper for a few minutes until soft and translucent, then add the minced garlic, paprika, cumin, and chili powder. Stir for a minute more, then add the onion and pepper to the reserved bowl of corn, scraping all of the spices into the bowl as well.
- To the corn and onions, add the mayonnaise, sour cream, lime juice, cilantro, feta or Cotija, and diced jalapeño (keep the seeds for more spice) **see note.
- Mix in the salt and pepper, adding more if needed, then eat the salad warm or refrigerate until ready to serve. It will keep for up to two days in the fridge.
Notes
*I prefer to use Silver Queen corn.
**At this point, you're free to customize the recipe however you'd like; add more jalapeño for a spicier salad, or (my personal favorite) crumble in some bacon for extra richness and crunch!