Description
Mexican Street Corn Salad is a vibrant and refreshing dish that perfectly captures the spirit of summer. This mayo-free elote salad features sweet, charred corn mixed with zesty lime juice, creamy cotija cheese, and fresh cilantro for a burst of flavor in every bite. It’s an ideal side dish for picnics, barbecues, or any gathering, sure to impress your guests with its delightful textures and bold taste. Easy to whip up and packed with nutrition, this salad is not only delicious but also a healthy option that everyone will love.
Ingredients
- 20 ounces frozen corn, thawed
- ½ cup scallions, thinly sliced
- ¼ cup cilantro, chopped
- 1 lime, juiced
- 1 jalapeno, seeded and chopped
- 1 garlic clove, minced
- ¼ cup cotija cheese, crumbled
- 2 tablespoons avocado oil
- ½ teaspoon salt
- ½ teaspoon chili powder
Instructions
- Heat avocado oil in a cast iron skillet over medium-high heat. Add thawed corn and cook until charred (5-6 minutes).
- Transfer the charred corn to a large mixing bowl. Add scallions, cilantro, cotija cheese, lime juice, jalapeno, garlic, salt, and chili powder.
- Toss everything until well combined. Serve topped with additional cilantro and cotija cheese.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For added creaminess, mix in diced avocado or cherry tomatoes. Adjust spice levels by adding more jalapeno based on your preference. Let the salad chill in the fridge for at least 30 minutes before serving to enhance flavors.