Mexican Street Corn Salad
A refreshing twist on the popular street food known as 'elote', this salad combines sweet corn with creamy, tangy flavors, perfect for summer gatherings.
Ingredients
Corn Ingredients
- 6 ears ears of sweet corn Or two cups frozen sweet corn, thawed.
- 2 tablespoons butter (softened)
- 2 tablespoons mayo
- 2 tablespoons crumbled goat cheese Can substitute with feta cheese.
- 1/2 teaspoon chili powder Adjust according to spice preference.
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
Instructions
Preparation
- Remove the kernels from the corn using a sharp knife.
- Melt the butter in a skillet over medium-high heat.
- Add the corn kernels to the skillet and sauté until softened and slightly charred, about 5 minutes. If using thawed frozen kernels, you can still char them, or skip this step for quicker preparation.
- Remove the corn from the heat and let it cool.
- Stir in the remaining ingredients before serving.
Notes
Serve as a side dish alongside grilled meats, tacos, or enjoy warm or chilled. For freshness, add cilantro or lime wedges. Store leftovers in an airtight container in the refrigerator for about 3 days.