Description
This vibrant Elote Corn Salad combines charred corn kernels with a creamy, tangy dressing featuring lime juice, smoked paprika, and fresh herbs. Enhanced with crumbled Cotija cheese and fresh chives, it’s a flavorful Mexican-inspired side dish perfect for summer BBQs or as a refreshing accompaniment to any meal.
Ingredients
Corn and Vegetables
- 8 ears corn, husks removed
- 1/2 cup diced red onion
Dressing and Seasonings
- 2 tablespoons unsalted butter
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 1/2 cup cilantro, chopped
- 2 tablespoons chopped fresh chives
- Pinch of salt and pepper, to taste
Cheese
- 1/2 cup crumbled Cotija cheese
Instructions
- Grill the Corn: Cook the corn on a grill or grill pan over medium-high heat until kernels develop a nice char and are tender, about 10-15 minutes, turning occasionally to ensure even cooking.
- Slice Kernels: Using a sharp knife, carefully slice the kernels off the cob into a large bowl while the corn is still warm.
- Mix Ingredients: Add the diced red onion to the bowl with the corn. Stir in the unsalted butter, sour cream, fresh lime juice, smoked paprika, cumin, chopped cilantro, chopped chives, Cotija cheese, and a pinch of salt and pepper. Mix thoroughly to combine all flavors.
- Season to Taste: Taste the salad and adjust seasoning with additional salt and pepper as needed.
- Serve: Serve the Elote Corn Salad immediately for best flavor and texture.
Notes
- Frozen or canned corn (about 8 cups) can be used as a convenient alternative. For extra flavor, sauté the thawed corn in a cast-iron skillet over medium-high heat for 3–5 minutes until lightly charred.
- This salad can be prepared up to 1 day in advance. Store covered in the refrigerator to let flavors meld.
- If Cotija cheese is unavailable, queso fresco, grated Parmesan, or crumbled feta are excellent substitutions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican