Authentic Elote Salad Recipe

Mexican Street Corn Salad Recipe (Healthier Elote Salad)

• Mexican Street Corn Salad Ingredients
• What Is Mexican Street Corn?
• How to Make Corn Salad
• Is Mexican Street Corn Served Hot Or Cold?
• Serve It with

• Step 1: Dressing Mix up the dressing ingredients first (this can even be done hours or days in advance). Step 2: Cook Corn Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. This will create a great grill flavor that totally levels up the salad.

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Rating: 4.5/5(164)
Total Time: 25 minsCategory: Appetizers, Side Dishes, SnacksPublished: Jul 18, 2022Rating: 5/5(1)
Total Time: 30 minsCategory: SaladCalories: 169 per serving1. Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. Alternative methods: Make Boiled Corn on the Cob, Roasted Corn on the Cob, or Smoked Corn on the Cob. Or for a quick fix, use 5 cups fresh or frozen corn kernels and sauté for a minute or two in butter in a medium skillet.
2. Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef’s knife to slice down and remove the corn from the cob. The sides of the pan catch the kernels that fly when cutting. See How to Cut Corn off The Cob for more.
3. Thinly slice the green onion. Finely chop the cilantro.
4. In a medium bowl, mix together the mayonnaise, lime juice, chili powder, garlic powder, cumin, and kosher salt.

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Rating: 5/5(1)
Total Time: 20 minsCategory: Salad, Side DishCalories: 174 per serving

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Rating: 5/5(12)
Calories: 162 per servingCategory: Side Dish1. Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).
2. (Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.
3. Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.
4. Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.

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WebUsing a big pot or pail, soak the corn in husks in cold water for at least 1 hour. Use a smaller lid or plate as a weight to keep the cobs submerged. Arrange husks …

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