A cleaner way to eat a summer classic, Mexican Street Corn aka Elote! A combination of sweet, smokey, creamy, salty, and tangy – this salad is the perfect side dish to any summer party.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time | Passive Time |
| 20 minutes | 15 minutes |
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A cleaner way to eat a summer classic, Mexican Street Corn aka Elote! A combination of sweet, smokey, creamy, salty, and tangy – this salad is the perfect side dish to any summer party.
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Ingredients
- 4 ears corn on the cob about 3 cups
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/4 cup Cotija cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 oz lime juice juice of about 1/2 a lime
Servings: servings
Instructions
- Shuck the corn and spray with a high temperature cooking oil. Grill on medium heat for about 20 minutes, or until the kernels are tender, turning halfway through.
- When the corn is done cooking, let cool then cut from the cob. In a medium bowl, combine the corn with the other ingredients, stirring well. Season to taste and enjoy!
Recipe Notes
You can substitute Tajin or Trader Joe’s Chili Lime Seasoning for the other seasonings.
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