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Mexican Street Corn Salad

Grilled corn tossed with creamy chili-lime sauce & salty cotija cheese, the off-the-cob version of Mexican elotes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dishes
Cuisine: Mexican
Servings: 4 servings
Calories: 172kcal
Author: Mountain Cravings

Ingredients

  • 4 ears fresh corn shucked
  • 2 T. fat-free mayonnaise
  • 3 oz. cotija cheese crumbled
  • 1/2 cup green onions finely chopped
  • 1/2 cup cilantro finely chopped
  • 1 jalapeño seeded & minced
  • 2 cloves garlic minced
  • 1 T. lime juice
  • 1 t. chili powder
  • salt to taste

Instructions

  • Grill the corn over high heat for 5 minutes on each side, until corn is cooked and kernels are charring.
  • Cut the kernels from the cob and combine in a large mixing bowl with all other ingredients.
  • Serve warm or at room temp. Salad will keep in the fridge for several days.

Notes

Adapted from Serious Eats.
You can opt to roast the corn under the broiler rather than grilling.