Mexican Street Corn  Salad

All the flavors of elote come together in this Mexican Street Corn Salad featuring charred corn, fresh veggies, and a flavorful dressing.

Why You Should Try This Recipe:

- Made in one bowl for easy clean-up  - Traditional flavors from common ingredients - Grilled corn without the grill; the kernels are cut from the cob and pan-fried until they are perfectly cooked

Key Ingredients:

Swipe up for the full list of ingredients!

corn - green onions - cilantro chili powder - cotija - garlic  lime - jalapeno - mayo  Greek yogurt

Let's make it!

Enjoy this Mexican Corn Salad with any of your favorite cookout meals, or serve it as a side dish.

1

In a medium-sized bowl, combine Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, salt, and black pepper. Whisk together to create the sauce and set aside.

2

Carefully remove the kernels from 4 fresh ears of corn using a sharp knife.

3

Heat olive oil in a large pan over medium-high heat. Once the oil is hot, add corn kernels, ensuring they spread out in an even layer. Cover the pan with a lid and cook for 3 minutes.

4

Remove the lid, stir the corn, cover again, and cook for an additional 3 minutes. Be careful when removing the lid, as the corn kernels may pop.

5

To create a grilled corn effect without the grill, remove the lid from the pan, and continue cooking for 3 more minutes or until the corn has a bit of color.

6

Remove the pan from the heat and let it cool for about 5 minutes. After cooling, add the corn to the prepared sauce and stir until well mixed.

7

Incorporate the serrano or jalapeno pepper, sliced green onions, chopped cilantro, and crumbled feta or cotija cheese into the mixture.

8

 Stir until all ingredients are evenly distributed. Serve the salad on a serving plate, garnished with extra cheese and fresh cilantro.

Swipe up for the full printable recipe!

More Recipes:

Grilled Corn

for more recipes visit littlesunnykitchen.com

The Best Corn Fritters Recipe