Description
Indulge in the vibrant flavors of this Mexican Street Corn Salad, a fresh and creamy dish that captures the essence of elote in every bite. Featuring charred corn, colorful peppers, and rich cheese, this salad is perfect for barbecues, picnics, or as a lively side for weeknight dinners. With its delightful combination of textures and tastes, it’s sure to be a hit at any gathering. Quick and easy to prepare in just 25 minutes, you’ll love how versatile it is—enjoy it on its own, as a taco topping, or alongside grilled meats. Elevate your dining experience with this crowd-pleaser that’s packed with fresh ingredients and robust flavor!
Ingredients
- 4 ears of corn (about 3 cups)
- ¼ cup Greek yogurt
- 1 tablespoon mayonnaise
- 3 tablespoons fresh lime juice
- 1 serrano or jalapeño pepper
- ½ cup crumbled feta or cotija cheese
- Fresh cilantro
- Green onions
Instructions
- Prepare the dressing by mixing Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, salt, and black pepper in a medium bowl. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add corn kernels in an even layer and cover with a lid. Cook for 3 minutes.
- Stir the corn and cover again for an additional 3 minutes until charred. Allow to cool for about 5 minutes.
- Combine charred corn with the dressing in a mixing bowl.
- Stir in chopped pepper, green onions, cilantro, and cheese until well mixed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added texture and nutrition, consider tossing in diced avocado or black beans. Adjust the spice level by choosing milder or hotter peppers based on personal preference. Chill the salad for at least 30 minutes before serving to enhance flavor melds.