Description
This vibrant Mexican Street Corn Salad captures the essence of elotes in a bowl! Featuring charred corn, zesty lime, creamy avocado, and a sprinkle of cotija cheese, it’s a fiesta of flavors in every bite.
Ingredients
Units
Scale
- 4 cups corn kernels (about 5 ears)
- 1 tablespoon olive oil
- 1/2 medium red bell pepper, chopped
- 1/2 small red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 6 green onions, chopped
- 1 jalapeño pepper, diced
- 1/2 avocado, chopped
- 4 tablespoons lime juice (from about 2 limes)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons sour cream (or yogurt)
- 2 tablespoons mayonnaise
- 1/2 cup cotija cheese (or feta), crumbled
Instructions
- Char the Corn: Heat olive oil in a skillet over high heat. Add corn and cook until charred, stirring frequently.
- Combine Ingredients: Transfer corn to a large bowl and let it cool slightly. Add red bell pepper, red onion, cilantro, green onions, jalapeño, avocado, lime juice, cumin, smoked paprika, black pepper, salt, sour cream, mayonnaise, and cotija cheese. Stir until well combined.
- Serve: Garnish with additional cheese and cilantro, if desired.
Notes
- For the best flavor, use fresh corn and char it well.
- Use fresh, ripe ingredients for optimal taste.
- Customize the salad to your liking by adjusting the heat level or cheese.
- Allow the salad to sit for a bit to let the flavors meld.
- Store leftovers in the refrigerator for up to 2 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg